 |
| Panzanella Salad |
Panzanella
Salad
This salad is very versatile and full of
flavour. It can be served on its own but
goes perfectly with fish!
Serves
4
Prep
time: 15 minutes
Cooking
time: 5 minutes
Ingredients
1 small ciabatta,
stale
4 tbsp olive oil
Sea salt &
freshly ground pepper
500g ripe vine
tomatoes
Small bunch of fresh
basil
2 garlic cloves,
peeled
2 tbsp white wine
vinegar
100ml extra-virgin
olive oil
6 anchovy fillets,
roughly chopped
75g wide leaf rocket
Preparation method
1. Preheat the oven to 200°C/400°F/Gas Mark
6. Remove the crusts from the ciabatta
and rip off long strips. Place on a
baking tray and drizzle with olive oil and season with salt & pepper. Place in the oven for 5 minutes until golden
and crunchy on the outside.
2. Score the bottom of each of the tomatoes with
a small cross and place in a bowl of boiling water, pour off the water, remove
their skins and cut into quarters.
Squeeze the seeds and juice from the tomato flesh over a sieve. Discard the seeds and retain the juice along
with the flesh.
3. Place the basil and garlic into a food
processor with a good pinch of salt, blitz to a pulp. Now add the white wine vinegar, tomato juice
and gradually add the olive oil, season to taste.
4. Place the bread in a large bowl along with
the tomato flesh, anchovies, rocket, toss together along with the prepared
dressing, enjoy!
0 Response to " Panzanella Salad"
Post a Comment