Italian bread salad
Photo credit: Bändle Oil Mill
Recipe for 4 people
Ingredients
1 ciabatta, fresh or from the day before
150 ml Brändle vita rapeseed oil, cold-pressed
50 ml red wine vinegar
3 tablespoons vegetable broth
Salt
Pepper
2 tomatoes
200 g mixed salad
2 shallots
2 garlic cloves
2 bell peppers
15 cape gooseberries
1 bunch of pea shoots
Preparation
- Roughly dice the ciabatta, peel and slice the shallots into rings, peel and finely dice the garlic, and roughly dice the tomatoes and bell peppers. Heat 2 tablespoons of canola oil in a pan and sauté the vegetables, then transfer to a bowl.
- Heat another 3 tbsp oil in the same pan and fry the bread cubes until golden brown. Meanwhile, mix together the rapeseed oil (leaving 3 tbsp aside), vinegar, broth, salt, and pepper to make a dressing, then add to the vegetables along with the bread cubes and mix well. Set aside for about an hour.
- Fold the lettuce, capers, and cress into the bread mixture, chop the herbs, and sprinkle them on top.
Nutritional values
kcal ( kJ) I g protein I g fat I g carbohydrates
