Acquire great cooking skills and create delicious appetizers
The classic Italian bread salad known as panzanella hinges on two things: really good bread and really ripe tomatoes. Recipe information Ingredients ½ cup extra-virgin olive oil 2 Tbsp. red wine vinegar 1 lb. tomatoes (about 2 large or 1½ pints smaller varieties), trimmed and …
INGREDIENTS: 1 garlic clove, crushed 1 eschalot, finely chopped 2 tbs red wine vinegar 2 tbs extra virgin olive oil 5 mixed heirloom tomatoes, thinly sliced 10 heirloom cherry tomatoes, halved 6 radishes, thinly sliced 6 radicchio leaves, torn 1/2 cup (75g) broad beans, blanched, …
Use your favorite bread loaf to make this easy salad.
INGREDIENTS:
8 oz. country bread, torn
2 tbsp. olive oil
Kosher salt and black pepper
4 Persian cucumbers
3 tbsp. red wine vinegar
2 tbsp. olive oil
1 tsp. caraway seeds
1/4 red onion, sliced
1 small fennel bulb, sliced
1 c. arugula
Roasted salmon
DIRECTIONS :
Preheat oven to 425°F. Toss together bread, olive oil, and salt and pepper on a rimmed baking sheet. Toast until golden brown, 8 to 10 mins.; cool. With a chef’s knife, lightly press cucumbers until split, then cut crosswise. Whisk together red wine vinegar, olive oil, and caraway seeds in a bowl. Add red onion, fennel bulb, arugula, and cucumbers; stir to combine. Serve topped with bread and flaked roasted salmon.
Source:countryliving.com