Don't throw away your old loaf of bread. Do as the Tuscans and celebrate with a bread salad!
Ingredients:
4 cups (1 L) cubed (1 inch/2.5 cm) crustless loaf Italian bread or French bread
1/3 cup (75 mL) extra-virgin olive oil
3 tbsp (45 mL) red wine vinegar
4 anchovies, finely chopped
2 shallots, finely sliced
2 cloves garlic, minced
1 tbsp (15 mL) capers, drained
Pinch each salt and pepper
2 cups (500 mL) halved cherry tomatoes
2 cups (500 mL) cubed (1 inch/2.5 cm) seeded English cucumbers
1/4 cup (60 mL) chopped fresh basil
4 eggs, poached
Preparation:
Spread bread on baking sheet; drizzle with 2 tbsp (25 mL) of the oil. Bake in 350 degree F (180 degree C) oven, stirring once, until golden and crisp, about 15 minutes; let cool.
In large bowl, whisk together remaining oil, vinegar, anchovies, shallots, garlic, capers, salt and pepper. Add tomatoes, cucumber, basil and croutons; toss to coat. Serve topped with eggs.
Servings: 4
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
353
11 g
25 g
4 g
22 g
2 g
190 mg
455 mg
-
8%
17%
16%
22%
38 %
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
353
11 g
25 g
4 g
22 g
2 g
190 mg
455 mg
-
8%
17%
16%
22%
38 %
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
353
11 g
25 g
4 g
22 g
2 g
190 mg
455 mg
-
8%
17%
16%
22%
38 %
