Pepper & bread salad
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Pepper & bread salad
  Pepper    Bread    Salad    Vegetables  
Last updated 6/12/2012 12:50:18 AM. Recipe ID 11776. Report a problem with this recipe.
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      Title: Pepper & bread salad
 Categories: Salads, Breads, Vegetables
      Yield: 2 Servings
 
      1    Sweet red pepper
      2 c  Bread cubes, packed
           - (see note)
  2 1/2 tb Capers
      1 tb Fresh thyme leaves, minced
      1    Green onion, minced
           - both white and green parts
      1    Celery stalk,
           - trimmed and diced
  2 1/2 tb Olive oil
      2 ts Sherry vinegar
      1 ts Prepared Dijon mustard
           Freshly ground pepper
 
  Spear pepper with fork and hold over open flame until it blisters all
  over. Place in plastic bag and set aside until skin loosens, about 30
  minutes. Meanwhile, place bread cubes in colander and hold under cold
  water to dampen.  Squeeze bread dry.  Place in salad bowl. Add
  capers, thyme, green onion and celery. Using sharp paring knife, peel
  skin off pepper. Core and dice into half-inch pieces. Add to bread
  salad. Stir together oil, vinegar, mustard and pepper to taste in
  small cup. Pour over salad and toss well. NOTE: A good quality,
  crusty French bread is essential for this salad. It should be at
  least one day old. If still soft, place bread cubes on baking sheet
  and toast at 350 degrees for 5 to 10 minutes.
 




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Recipe ID 11776 (Apr 03, 2005)

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