"The first time I tasted farro, it changed my life," says Melissa Kelly about the ancient grain that's rich in fiber, complex carbohydrates and magnesium.
INGREDIENTS
1 cup farro (7 ounces)
Water
Salt
6 ounces thin green beans
1 cup pure olive oil, for frying
4 large shallots—3 thinly sliced, 1 minced
1 cup all-purpose flour
3 cremini mushrooms, thinly sliced
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
1 garlic clove, minced
1 teaspoon thyme leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salted toasted hazelnuts, coarsely chopped
Freshly ground pepper
INSTRUCTIONS
In a medium saucepan, cover the farro with 2 cups of water and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Drain the farro and return it to the pan. Add 2 more cups of water and a pinch of salt and bring to a boil. Cook the farro over high heat until al dente, about 10 minutes; drain well.
Meanwhile, in a saucepan of boiling salted water, cook the green beans until crisp-tender, about 5 minutes; drain. Rinse the beans under cold water and pat dry.
Heat the pure olive oil in a medium saucepan. In a small bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry over high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.
Pour off all but 1 tablespoon of the oil from the saucepan. Add the mushrooms and cook over high heat, stirring, until browned. Transfer to a plate.
In a medium bowl, whisk the sherry and balsamic vinegars with the minced shallot, garlic and thyme. Whisk in the extra-virgin olive oil. Add the farro, green beans, hazelnuts and three-fourths of the fried shallots and toss gently. Season with salt and pepper and transfer to a platter or shallow bowl. Garnish with the remaining fried shallots and serve.
MAKE AHEAD
The recipe can be prepared through Step 4 one day ahead. Keep the fried shallots in an airtight container at room temperature. Refrigerate the farro, green beans and mushrooms separately. Let return to room temperature before tossing the salad.
NOTES
One Serving 394 cal, 26 gm fat, 2.3 gm saturated fat, 39 gm carb, 6 gm fiber.
http://www.foodandwine.com/recipes/farro-and-green-bean-salad
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Friday, December 11, 2015
Sunday, May 17, 2015
Fiesta Bean Salad
Slightly adapted from a recipe by Mary Sue Milliken and Susan Feniger
1 red bell pepper
1 yellow bell pepper
1 poblano chile
1⁄2 cup olive oil
1⁄4 cup red wine vinegar
1/2 tsp cumin
1/4 tsp chipotle powder (or chili powder)
1 teaspoon salt
1⁄2 teaspoon pepper
1 small red onion, finely diced
1 can (~15 oz) canned, rinsed, and drained black beans
1 can (~15 oz) canned, rinsed, and drained pinto beans
1 can (~15 oz) canned, rinsed, and drained navy or great northern beans
cilantro leaves, coarsely chopped (~1⁄4 cup)
Core and seed the bell peppers and poblano and cut them into a small 1⁄4-inch dice. The pepper and chile cubes should be similar to the size of the cooked beans.
To make the dressing, in a large bowl whisk together the olive oil, vinegar, spices, salt, and pepper. Toss in the diced peppers, chile, onion, beans, and cilantro, and mix well. Refrigerate for at least 2 hours or (even better) overnight. Adjust seasoning before serving.
For more color and a little extra sweetness, add whole kernel corn.
Friday, January 17, 2014
BLT Pasta
SERVES 4
INGREDIENTS
• 2 tablespoons unsalted butter
• 2 slices hearty white sandwich bread, cut into 1/2-inch cubes
• 12 slices bacon, chopped
• 1 small onion, chopped fine
• 1 garlic clove, minced
• Salt and pepper
• 1/2 pound orecchiette (or other small pasta)
• 1 pint cherry tomatoes, halved
• Lettuce, cleaned, dried, and chopped
• 1 cup grated Parmesan cheese
INSTRUCTIONS
1. Bring 4 quarts water to boil in large pot. Melt butter in large nonstick skillet over medium heat. Add bread and cook, stirring frequently, until golden brown, 6 to 8 minutes. Transfer to bowl and wipe out skillet.
2. Cook bacon in empty skillet over medium-high heat until crisp, about 6-8 minutes. Transfer bacon to paper towel-lined plate and pour off all but 2 tablespoons fat. Cook onion in bacon fat until softened, about 5 minutes. Add garlic, tomatoes and ½ teaspoon pepper and cook until fragrant and tomatoes are softened, about 2 minutes.
3. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Reserve 3/4 cups cooking water.
4. Divide lettuce between 4 plates.
5. Drain pasta and return to pot. Stir in tomatoes/onion mixture, Parmesan, bacon, and 1/2 cup reserved pasta water (adding additional water as needed). Season with salt and pepper to taste then divide equally between the plates, placing the pasta mixture over the lettuce. Top with croutons and serve.
INGREDIENTS
• 2 tablespoons unsalted butter
• 2 slices hearty white sandwich bread, cut into 1/2-inch cubes
• 12 slices bacon, chopped
• 1 small onion, chopped fine
• 1 garlic clove, minced
• Salt and pepper
• 1/2 pound orecchiette (or other small pasta)
• 1 pint cherry tomatoes, halved
• Lettuce, cleaned, dried, and chopped
• 1 cup grated Parmesan cheese
INSTRUCTIONS
1. Bring 4 quarts water to boil in large pot. Melt butter in large nonstick skillet over medium heat. Add bread and cook, stirring frequently, until golden brown, 6 to 8 minutes. Transfer to bowl and wipe out skillet.
2. Cook bacon in empty skillet over medium-high heat until crisp, about 6-8 minutes. Transfer bacon to paper towel-lined plate and pour off all but 2 tablespoons fat. Cook onion in bacon fat until softened, about 5 minutes. Add garlic, tomatoes and ½ teaspoon pepper and cook until fragrant and tomatoes are softened, about 2 minutes.
3. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Reserve 3/4 cups cooking water.
4. Divide lettuce between 4 plates.
5. Drain pasta and return to pot. Stir in tomatoes/onion mixture, Parmesan, bacon, and 1/2 cup reserved pasta water (adding additional water as needed). Season with salt and pepper to taste then divide equally between the plates, placing the pasta mixture over the lettuce. Top with croutons and serve.
Monday, October 14, 2013
SWEET-AND-SOUR COLESLAW
Adapted from Cooks Illustrated Published July 1, 1995.
Serves 4.
WHY THIS RECIPE WORKS: We wanted to find a coleslaw recipe that would keep the cabbage from watering down the dressing, with a piquant dressing that wasn’t too sharp. Salting cabbage caused it to lose most of its liquid, leaving the cabbage pickle-crisp. We found that salted cabbage also took on more of the dressing's flavors. The presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage, as is ordinarily the case.
INGREDIENTS
1 pound cabbage (about 1/2 medium head), red or green, shredded fine or chopped (~6 cups)
1 large carrot, peeled and grated
1/2 cup granulated sugar
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon celery seed
4 tablespoons vegetable oil
1/4 cup cider vinegar
Ground black pepper
INSTRUCTIONS
1. Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.
3. Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.)
STEP-BY-STEP: Shredding Cabbage Shredding By Hand:
1. Quarter, then core the cabbage. 2. Separate the cabbage quarters into stacks of leaves that flatten when pressed lightly. 3. Use a chef's knife to cut each stack of cabbage diagonally into thin shreds. To chop the cabbage, turn the pile of shredded cabbage crosswise, then cut the cabbage shreds into a fine dice. •
Serves 4.
WHY THIS RECIPE WORKS: We wanted to find a coleslaw recipe that would keep the cabbage from watering down the dressing, with a piquant dressing that wasn’t too sharp. Salting cabbage caused it to lose most of its liquid, leaving the cabbage pickle-crisp. We found that salted cabbage also took on more of the dressing's flavors. The presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage, as is ordinarily the case.
INGREDIENTS
1 pound cabbage (about 1/2 medium head), red or green, shredded fine or chopped (~6 cups)
1 large carrot, peeled and grated
1/2 cup granulated sugar
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon celery seed
4 tablespoons vegetable oil
1/4 cup cider vinegar
Ground black pepper
INSTRUCTIONS
1. Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl.
3. Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.)
STEP-BY-STEP: Shredding Cabbage Shredding By Hand:
1. Quarter, then core the cabbage. 2. Separate the cabbage quarters into stacks of leaves that flatten when pressed lightly. 3. Use a chef's knife to cut each stack of cabbage diagonally into thin shreds. To chop the cabbage, turn the pile of shredded cabbage crosswise, then cut the cabbage shreds into a fine dice. •
Sunday, May 27, 2012
Creamy New York Deli Coleslaw
Serves 8 to 10
Toast the caraway seeds in a dry skillet over medium heat, stirring frequently, until fragrant, about 3 minutes.
It is important to salt the shredded cabbage to remove excess water before dressing it. Allowing the salted cabbage to sit for at least one hour drained off most of the liquid.
After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for 24 hours.
INGREDIENTS
· 1 medium head green cabbage, quartered, cored, and shredded (12-14 cups)
· 2 carrots peeled and shredded on box grater
· 1 small onion, shredded on box grater
· 1 ½ teaspoons salt
· ¾ cup mayonnaise
· 2 tablespoons white vinegar
· 1 teaspoon Dijon mustard
· 1 teaspoon sugar
· ¼ teaspoon pepper
· 1 teaspoon caraway seeds, toasted (see note above)
INSTRUCTIONS
· 1. SALT CABBAGE Toss cabbage, carrot, onion, and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, and dry well with paper towels.
·
· 2. DRESS SLAW Whisk mayonnaise, vinegar, sugar, pepper, mustard, and caraway seeds in large bowl. Stir in cabbage mixture and refrigerate until chilled, at least 30 minutes. Season with salt and pepper to taste and serve. (Coleslaw can be refrigerated in airtight container for 2 days.)
BEST WAY TO SHRED CABBAGE
1. Cut the cabbage into quarters, then trim away and discard the solid core.
2. Separate the cabbage into small stacks of leaves that flatten when pressed.
3. Cut each stack of cabbage leaves into 1/4-inch strips.
2. Separate the cabbage into small stacks of leaves that flatten when pressed.
3. Cut each stack of cabbage leaves into 1/4-inch strips.
Tuesday, April 3, 2012
Taco Salad
Cooks Country
December/January 2006
Why this recipe works:
Many fast-food restaurants have their own version, but we wanted a recipe for wholesome taco salad using quality ingredients. To prevent a greasy salad, we used very lean ground beef. For simplicity’s sake, we skipped the tortilla “bowl" and simply added tortilla chips. We also found there’s no need to be too thorough when picking and chopping cilantro for the Taco Salad, since the stems have as much flavor as the leaves.
Serves 4 to 6
For a spicier taco salad, add a pinch of cayenne to the meat mixture. If you like, top this salad with diced avocados, shredded pepper Jack or cheddar cheese, minced red onion, or sour cream.
Ingredients
2 tablespoons lime juice
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/3 cup olive oil plus 1 additional teaspoon
Salt and pepper
1 pound 90% lean ground beef or ground turkey
1 tablespoon chili powder
1 tablespoon tomato paste
1/2 cup water
2 hearts romaine lettuce, shredded
2 tomatoes, cored, seeded, and chopped
4 cups corn tortilla chips, broken into 1-inch pieces
1/4 cup roughly chopped fresh cilantro
Instructions
1. Combine lime juice, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/3 cup olive oil, and salt and pepper to taste in small bowl.
2. Heat remaining teaspoon oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add remaining garlic, remaining 1 teaspoon cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste and water and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
3. Toss lettuce, tomatoes, and chips with lime juice dressing in large bowl. Divide salad among individual plates and top each portion with some meat mixture. Sprinkle with cilantro and any additional toppings (see suggestions above). Serve.
December/January 2006
Why this recipe works:
Many fast-food restaurants have their own version, but we wanted a recipe for wholesome taco salad using quality ingredients. To prevent a greasy salad, we used very lean ground beef. For simplicity’s sake, we skipped the tortilla “bowl" and simply added tortilla chips. We also found there’s no need to be too thorough when picking and chopping cilantro for the Taco Salad, since the stems have as much flavor as the leaves.
Serves 4 to 6
For a spicier taco salad, add a pinch of cayenne to the meat mixture. If you like, top this salad with diced avocados, shredded pepper Jack or cheddar cheese, minced red onion, or sour cream.
Ingredients
2 tablespoons lime juice
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/3 cup olive oil plus 1 additional teaspoon
Salt and pepper
1 pound 90% lean ground beef or ground turkey
1 tablespoon chili powder
1 tablespoon tomato paste
1/2 cup water
2 hearts romaine lettuce, shredded
2 tomatoes, cored, seeded, and chopped
4 cups corn tortilla chips, broken into 1-inch pieces
1/4 cup roughly chopped fresh cilantro
Instructions
1. Combine lime juice, 1 teaspoon minced garlic, 1/2 teaspoon cumin, 1/3 cup olive oil, and salt and pepper to taste in small bowl.
2. Heat remaining teaspoon oil in large skillet over medium heat until shimmering. Add beef and cook, breaking up clumps with wooden spoon, until lightly browned, about 5 minutes. Add remaining garlic, remaining 1 teaspoon cumin, and chili powder and cook until fragrant, about 30 seconds. Stir in tomato paste and water and simmer until thickened, about 3 minutes. Remove from heat, season with salt and pepper, and cover to keep warm.
3. Toss lettuce, tomatoes, and chips with lime juice dressing in large bowl. Divide salad among individual plates and top each portion with some meat mixture. Sprinkle with cilantro and any additional toppings (see suggestions above). Serve.
Tuesday, March 20, 2012
Caesar Salad
Serves 4 to 6. Published January 1, 2011.
From Cook's Illustrated.
Why this recipe works: A combination of extra-virgin olive oil and canola oil gave our Caesar Salad dressing a neutral base. We used a rasp-style grater to turn garlic into pulp, then steeped it in lemon juice. To get all of our recipe’s ingredients to emulsify, we beat the yolks, anchovies, and Worcestershire sauce into the lemon juice and garlic, then slowly whisked in the oil and half of the cheese. For our Caesar salad’s croutons, we used ciabatta. Sprinkling the bread cubes with a little water and salt preserved their moistness and ensured they were perfectly tender at the center and browned around the edges after we toasted them.
If you can't find ciabatta, a similar crusty, rustic loaf of bread can be substituted. A quarter cup of Egg Beaters may be substituted for the egg yolks. Since anchovy fillets vary in size, more than 6 fillets may be necessary to yield 1 tablespoon of minced anchovies. The easiest way to turn garlic cloves into a paste is to grate them on a rasp-style grater.
Ingredients
Croutons
5 tablespoons extra virgin olive oil
1/2 teaspoon garlic paste from 1 medium clove (see note)
1/2 - 3/4 loaf ciabatta, cut into 3/4-inch cubes (about 5 cups) (see note)
1/4 cup water
1/4 teaspoon table salt
2 tablespoons finely grated Parmesan cheese
Salad
3/4 teaspoon garlic paste from 1 large clove (see note)
2 - 3 tablespoons juice from 1 to 2 lemons
1/2 teaspoon Worcestershire sauce
6 anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
2 large egg yolks (see note)
5 tablespoons canola oil
5 teaspoons extra virgin olive oil
1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup)
Ground black pepper
2 - 3 romaine hearts, cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)
Instructions
1. FOR THE CROUTONS: Combine 1 tablespoon oil and garlic paste in small bowl; set aside. Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs water. Place remaining 4 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
2. Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside.
3. FOR THE SALAD: Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes.
4. Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified. Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated.
5. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1/4 cup Parmesan separately.
From Cook's Illustrated.
Why this recipe works: A combination of extra-virgin olive oil and canola oil gave our Caesar Salad dressing a neutral base. We used a rasp-style grater to turn garlic into pulp, then steeped it in lemon juice. To get all of our recipe’s ingredients to emulsify, we beat the yolks, anchovies, and Worcestershire sauce into the lemon juice and garlic, then slowly whisked in the oil and half of the cheese. For our Caesar salad’s croutons, we used ciabatta. Sprinkling the bread cubes with a little water and salt preserved their moistness and ensured they were perfectly tender at the center and browned around the edges after we toasted them.
If you can't find ciabatta, a similar crusty, rustic loaf of bread can be substituted. A quarter cup of Egg Beaters may be substituted for the egg yolks. Since anchovy fillets vary in size, more than 6 fillets may be necessary to yield 1 tablespoon of minced anchovies. The easiest way to turn garlic cloves into a paste is to grate them on a rasp-style grater.
Ingredients
Croutons
5 tablespoons extra virgin olive oil
1/2 teaspoon garlic paste from 1 medium clove (see note)
1/2 - 3/4 loaf ciabatta, cut into 3/4-inch cubes (about 5 cups) (see note)
1/4 cup water
1/4 teaspoon table salt
2 tablespoons finely grated Parmesan cheese
Salad
3/4 teaspoon garlic paste from 1 large clove (see note)
2 - 3 tablespoons juice from 1 to 2 lemons
1/2 teaspoon Worcestershire sauce
6 anchovy fillets, patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
2 large egg yolks (see note)
5 tablespoons canola oil
5 teaspoons extra virgin olive oil
1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup)
Ground black pepper
2 - 3 romaine hearts, cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)
Instructions
1. FOR THE CROUTONS: Combine 1 tablespoon oil and garlic paste in small bowl; set aside. Place bread cubes in large bowl. Sprinkle with water and salt. Toss, squeezing gently so bread absorbs water. Place remaining 4 tablespoons oil and soaked bread cubes in 12-inch nonstick skillet. Cook over medium-high heat, stirring frequently, until browned and crisp, 7 to 10 minutes.
2. Remove skillet from heat, push croutons to sides of skillet to clear center, add garlic/oil mixture to clearing and cook with residual heat of pan, 10 seconds. Sprinkle with Parmesan; toss until garlic and Parmesan are evenly distributed. Transfer croutons to bowl; set aside.
3. FOR THE SALAD: Whisk garlic paste and 2 tablespoons lemon juice together in large bowl. Let stand 10 minutes.
4. Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, drizzle canola oil and extra virgin olive oil into bowl in slow, steady stream until fully emulsified. Add 1/2 cup Parmesan and pepper to taste; whisk until incorporated.
5. Add romaine to dressing and toss to coat. Add croutons and mix gently until evenly distributed. Taste and season with up to additional 1 tablespoon lemon juice. Serve immediately, passing remaining 1/4 cup Parmesan separately.
Friday, March 9, 2012
Bistro Salad
December/January 2012
Cooks Country
Why this recipe works: Hearty romaine lettuce takes the place of hard-to-find frisee in this classic French salad. Thick-cut bacon and a fried egg add heft, and a potent vinaigrette made with Dijon mustard cuts the richness.
Serves 4
Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper.
Ingredients
1 tablespoon red wine vinegar
1 1/2 teaspoons minced shallot
1/2 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
Salt and pepper
3 tablespoons extra-virgin olive oil
8 slices thick-cut bacon, cut into 1-inch pieces
4 large eggs
1 head frisée (6 ounces), cut into 1-inch pieces
1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
Instructions
1. Combine vinegar, shallot, mayonnaise, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper in bowl. Slowly whisk in oil until thoroughly incorporated; set aside.
2. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from skillet. Heat fat over medium-low heat. Fry eggs, covered, until whites are just set, 2 to 3 minutes.
3. Meanwhile, toss frisée and romaine with dressing and divide among individual bowls. Top each salad with fried egg and bacon. Season with salt and pepper to taste. Serve.
Cooks Country
Why this recipe works: Hearty romaine lettuce takes the place of hard-to-find frisee in this classic French salad. Thick-cut bacon and a fried egg add heft, and a potent vinaigrette made with Dijon mustard cuts the richness.
Serves 4
Thick-cut bacon and a fried egg add heft to these greens, turning a quick salad into supper.
Ingredients
1 tablespoon red wine vinegar
1 1/2 teaspoons minced shallot
1/2 teaspoon mayonnaise
1/2 teaspoon Dijon mustard
Salt and pepper
3 tablespoons extra-virgin olive oil
8 slices thick-cut bacon, cut into 1-inch pieces
4 large eggs
1 head frisée (6 ounces), cut into 1-inch pieces
1 romaine lettuce heart (6 ounces), cut into 1-inch pieces
Instructions
1. Combine vinegar, shallot, mayonnaise, mustard, 1/8 teaspoon salt, and 1/8 teaspoon pepper in bowl. Slowly whisk in oil until thoroughly incorporated; set aside.
2. Cook bacon in 12-inch nonstick skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from skillet. Heat fat over medium-low heat. Fry eggs, covered, until whites are just set, 2 to 3 minutes.
3. Meanwhile, toss frisée and romaine with dressing and divide among individual bowls. Top each salad with fried egg and bacon. Season with salt and pepper to taste. Serve.
Sunday, June 19, 2011
COUSCOUS SALAD
10 oz (285 g) couscous
2 ¼ cups (530 ml) chicken broth (or vegetable broth or water)
¼ cup (60 ml) balsamic vinegar
¼ cup (60 ml) olive oil
15 oz (425g) can diced tomatoes, drained and rinsed (or chopped fresh tomatoes if they are in season)
15 oz (425g) can black beans, drained and rinsed
diced peeled carrots
minced scallions
chopped dill
corn (either boiled, then taken off the cob – or taken off the cob then caramelized in a skillet – or use frozen/cooked kernels)
broccoli, cut into small florets and blanched
salt and pepper to taste
Bring broth to boil in a medium pan. Add couscous and stir well. Cover and remove from heat; let stand 5 minutes. Transfer to a large bowl and fluff with a fork to break up any clumps. Let cool.
Add the vinegar and olive oil and mix well. Add the tomatoes, black beans, carrots and any or all of the other ingredients. Mix well and season to taste with salt and pepper.
Wednesday, May 11, 2011
Guacamole
Ingredients
1/2 white onion, finely chopped
1 jalapeno (seeded for less heat, if desired), finely chopped
1/4 cup fresh cilantro, chopped
kosher salt and black pepper
2 ripe avocados, diced
2 tablespoons fresh lime or lemon juice
Directions
1. In a large bowl, combine the onion, jalapeño, cilantro, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Using the back of a fork, mash the vegetables until they begin to release their juices.
2. Add the avocados and lime juice and stir to combine.
This recipe makes 2 cups.
1/2 white onion, finely chopped
1 jalapeno (seeded for less heat, if desired), finely chopped
1/4 cup fresh cilantro, chopped
kosher salt and black pepper
2 ripe avocados, diced
2 tablespoons fresh lime or lemon juice
Directions
1. In a large bowl, combine the onion, jalapeño, cilantro, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Using the back of a fork, mash the vegetables until they begin to release their juices.
2. Add the avocados and lime juice and stir to combine.
This recipe makes 2 cups.
Saturday, August 14, 2010
French Potato Salad with Dijon Mustard and Fines Herbes
Serves 6 as a side dish.
Published July 1, 2002. Cooks illustrated
If any of the fresh herbs aren't available, just add additional amounts of those that aren't. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs.
Instructions
1. Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.
2. Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.
3. Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.
Published July 1, 2002. Cooks illustrated
If any of the fresh herbs aren't available, just add additional amounts of those that aren't. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs.
- 2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
- 2 tablespoons table salt
- 1 medium clove garlic , peeled and threaded on skewer
- 1 1/2 tablespoons champagne vinegar or white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- 1/2 teaspoon ground black pepper
- 1 small shallot, minced (about 2 tablespoons)
- 1 tablespoon minced fresh chervil leaves
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh chives
- 1 teaspoon minced fresh tarragon leaves
Instructions
1. Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.
2. Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.
3. Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.
Thursday, August 6, 2009
TBL Panzanella
Recipe courtesy Alton Brown
Prep Time: 20 min
Level: Easy
Serves: 4 to 6 servings
Ingredients
* 4 cups French bread cut into 1-inch cubes and dried overnight
* 6 slices bacon, cooked, chopped, drippings reserved
* 2 cups halved grape tomatoes
* 2 tablespoons oil, for searing
* 2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes
* 2 cups chopped romaine lettuce
Vinaigrette:
* 1/4 cup red wine vinegar
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons olive oil
* 1 tablespoon chiffonade mint
* 1 tablespoon chiffonade basil
Directions
Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
Prep Time: 20 min
Level: Easy
Serves: 4 to 6 servings
Ingredients
* 4 cups French bread cut into 1-inch cubes and dried overnight
* 6 slices bacon, cooked, chopped, drippings reserved
* 2 cups halved grape tomatoes
* 2 tablespoons oil, for searing
* 2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes
* 2 cups chopped romaine lettuce
Vinaigrette:
* 1/4 cup red wine vinegar
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons olive oil
* 1 tablespoon chiffonade mint
* 1 tablespoon chiffonade basil
Directions
Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
Monday, May 18, 2009
Salade Nicoise
Serves 6 as a light main course. Published July 1, 2002, Cooks Illustrated.
Prepare all of the vegetables before you begin cooking the potatoes and this salad will come together very easily. The classic garnish of tiny, briny, piquant Niçoise olives is a hallmark of salade Niçoise. If they're not available, substitute another small, black, brined olive (do not use canned olives). Anchovies are another classic garnish, but they met with mixed reviews from our tasters, so they are optional. If you cannot find tuna packed in olive oil, substitute water-packed solid white tuna, not tuna packed in vegetable oil. (Among water-packed tunas, StarKist solid white took top honors in our tasting of 10 leading brands.) Compose the salad on your largest, widest, flattest serving platter. Do not blanket the bed of lettuce with the other ingredients; leave some space between the mounds of potatoes, tomatoes and onions, and beans so that leaves of lettuce peek through.
Ingredients
Vinaigrette
1/2 cup lemon juice from 2 or 3 lemons
3/4 cup extra-virgin olive oil
1 medium shallot , minced (about 3 tablespoons)
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Table salt and ground black pepper
Salad
4 large eggs
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Table salt and ground black pepper
2 tablespoons dry vermouth
2 medium heads Boston lettuce or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
2 (6-ounce) cans olive-oil packed tuna , drained
3 small vine-ripened tomatoes (about 14 ounces), each cored and cut into eighths
1 small red onion (about 4 ounces), sliced very thin
8 ounces green beans , stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
10 - 12 anchovy fillets (optional)
2 tablespoons capers , rinsed (optional)
Instructions
1. For the vinaigrette: Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2. For the salad: Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside (reserve ice water).
3. Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes. With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water). Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute. Toss in 1/4 cup vinaigrette; set aside.
4. While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on very large, flat serving platter. Place tuna in now-empty bowl and break up with fork. Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed. Arrange reserved potatoes in separate mound at edge of lettuce bed.
5. Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
6. Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.
Prepare all of the vegetables before you begin cooking the potatoes and this salad will come together very easily. The classic garnish of tiny, briny, piquant Niçoise olives is a hallmark of salade Niçoise. If they're not available, substitute another small, black, brined olive (do not use canned olives). Anchovies are another classic garnish, but they met with mixed reviews from our tasters, so they are optional. If you cannot find tuna packed in olive oil, substitute water-packed solid white tuna, not tuna packed in vegetable oil. (Among water-packed tunas, StarKist solid white took top honors in our tasting of 10 leading brands.) Compose the salad on your largest, widest, flattest serving platter. Do not blanket the bed of lettuce with the other ingredients; leave some space between the mounds of potatoes, tomatoes and onions, and beans so that leaves of lettuce peek through.
Ingredients
Vinaigrette
1/2 cup lemon juice from 2 or 3 lemons
3/4 cup extra-virgin olive oil
1 medium shallot , minced (about 3 tablespoons)
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Table salt and ground black pepper
Salad
4 large eggs
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Table salt and ground black pepper
2 tablespoons dry vermouth
2 medium heads Boston lettuce or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
2 (6-ounce) cans olive-oil packed tuna , drained
3 small vine-ripened tomatoes (about 14 ounces), each cored and cut into eighths
1 small red onion (about 4 ounces), sliced very thin
8 ounces green beans , stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
10 - 12 anchovy fillets (optional)
2 tablespoons capers , rinsed (optional)
Instructions
1. For the vinaigrette: Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2. For the salad: Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside (reserve ice water).
3. Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes. With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water). Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute. Toss in 1/4 cup vinaigrette; set aside.
4. While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on very large, flat serving platter. Place tuna in now-empty bowl and break up with fork. Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed. Arrange reserved potatoes in separate mound at edge of lettuce bed.
5. Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
6. Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.
Tuesday, April 14, 2009
Spring Panzanella Recipe
1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.
Makes about 6 - 8 servings.
101 Cookbooks http://www.101cookbooks.com/
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.
Makes about 6 - 8 servings.
101 Cookbooks http://www.101cookbooks.com/
Wednesday, September 17, 2008
B.L.T. Salad
Courtesy Gourmet Magazine
Yield: 2
6 bacon slices (about 1/4 pound)
1/4 loaf Italian bread
1/4 teaspoon minced garlic
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
1 tablespoon water
1 small red onion
1/2 pound cherry tomatoes (about 3/4 pint)
1 head Boston lettuce
In a skillet cook bacon over moderate heat, stirring occasionally, until crisp.
Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble. Cut bread into enough 3 /4 - inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and saute bread cubes with salt to taste, stirring, until; golden brown. Transfer croutons to paper towels to drain and cool.
In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste. Slice onion and halve tomatoes. Tear lettuce into bite size pieces.
In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.
Divide salad between 2 plates and top with remaining croutons and bacon.
Episode#: CL9377
Yield: 2
6 bacon slices (about 1/4 pound)
1/4 loaf Italian bread
1/4 teaspoon minced garlic
1 tablespoon fresh lemon juice
1/4 cup mayonnaise
1 tablespoon water
1 small red onion
1/2 pound cherry tomatoes (about 3/4 pint)
1 head Boston lettuce
In a skillet cook bacon over moderate heat, stirring occasionally, until crisp.
Reserving 1 tablespoon bacon fat in skillet, drain bacon on paper towels and crumble. Cut bread into enough 3 /4 - inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and saute bread cubes with salt to taste, stirring, until; golden brown. Transfer croutons to paper towels to drain and cool.
In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste. Slice onion and halve tomatoes. Tear lettuce into bite size pieces.
In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.
Divide salad between 2 plates and top with remaining croutons and bacon.
Episode#: CL9377
Creamy Garlic Dressing
Makes about 1 1/2 cups
Do not substitute lowfat or nonfat sour cream or mayonnaise here--the dressing will become harsh. This creamy, assertive dressing pairs well with bitter greens like escarole or chicory.
3/4 cup extra-virgin olive oil
6 tablespoons sour cream or mayonnaise
3 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
1 tablespoon white wine vinegar
3 cloves garlic, pressed
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Whisk all of the ingredients together until smooth. The dressing, covered, can be refrigerated for up to 4 days; whisk to recombine before using.
Source unknown
Do not substitute lowfat or nonfat sour cream or mayonnaise here--the dressing will become harsh. This creamy, assertive dressing pairs well with bitter greens like escarole or chicory.
3/4 cup extra-virgin olive oil
6 tablespoons sour cream or mayonnaise
3 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
1 tablespoon white wine vinegar
3 cloves garlic, pressed
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Whisk all of the ingredients together until smooth. The dressing, covered, can be refrigerated for up to 4 days; whisk to recombine before using.
Source unknown
Friday, September 12, 2008
Basic Coleslaw
4 cups cabbage, thinly sliced
1 cup grated carrots
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp cider vinegar
Sugar
Salt
Pepper
2 tsp celery seed
In large bowl combine cabbage and carrot. Set aside. In small bowl combine mayonnaise and sour cream. Mix well. Stir in vinegar, a dash of sugar, salt, and pepper and celery seed. Pour over cabbage and toss to coat. Chill and serve.
1 cup grated carrots
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp cider vinegar
Sugar
Salt
Pepper
2 tsp celery seed
In large bowl combine cabbage and carrot. Set aside. In small bowl combine mayonnaise and sour cream. Mix well. Stir in vinegar, a dash of sugar, salt, and pepper and celery seed. Pour over cabbage and toss to coat. Chill and serve.
Wednesday, September 10, 2008
Bread Salad with Tomatoes, Herbs, and Red Onions
Despite its most humble origins, this salad is delicious. The bread must be coarse peasant bread or any sturdy Italian-style bread. Other breads will not hold up to being dressed with oil and vinegar and combined with tomatoes, which are full of water. Also, don't use sweetened breads. If the tomatoes are ripe and the olive oil is particularly flavorful, you can omit the vinegar, moistening the bread with a tablespoon or two of water instead.
Serves 4
1 pound Italian peasant bread , day-old, crusts removed, cut or torn into 1-inch cubes (about 6 cups)
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 large vine-ripened tomatoes or 4 plum tomatoes, seeded and cut into medium dice
1/2 red onion , sliced paper-thin
2 tablespoons coarsely chopped fresh basil leaves , or mint leaves
2 teaspoons fresh oregano leaves
1 tablespoon minced fresh parsley leaves
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
Place bread cubes in shallow bowl. Mix oil, vinegar, tomatoes, onion, and half of herbs in medium bowl. Let stand for flavors to develop, about 10 minutes, then add to bread, along with remaining herbs, and toss well. Season with salt and pepper or to taste. If bread still seems dry, sprinkle 1 or 2 tablespoons water to rehydrate it a bit. Serve. (If sturdy bread is used, salad can be covered and set aside up to 2 hours.)
from Cook's Illustrated
9/1995
Serves 4
1 pound Italian peasant bread , day-old, crusts removed, cut or torn into 1-inch cubes (about 6 cups)
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 large vine-ripened tomatoes or 4 plum tomatoes, seeded and cut into medium dice
1/2 red onion , sliced paper-thin
2 tablespoons coarsely chopped fresh basil leaves , or mint leaves
2 teaspoons fresh oregano leaves
1 tablespoon minced fresh parsley leaves
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
Place bread cubes in shallow bowl. Mix oil, vinegar, tomatoes, onion, and half of herbs in medium bowl. Let stand for flavors to develop, about 10 minutes, then add to bread, along with remaining herbs, and toss well. Season with salt and pepper or to taste. If bread still seems dry, sprinkle 1 or 2 tablespoons water to rehydrate it a bit. Serve. (If sturdy bread is used, salad can be covered and set aside up to 2 hours.)
from Cook's Illustrated
9/1995
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