Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Bread Salad
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- #38990
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 small baguette (8 ounce size) or other crusty bread
1 clove garlic, cut in half lengthwise
olive oil
salt
Dressing
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice (good vinegar also works well)
2 tablespoons diced shallot, scallion, or red onion
1/4 teaspoon minced garlic, optional
1 1/2 pound tomatoes, chopped
salt and freshly ground black pepper
1/4 cup or more roughly chopped basil or parsley
directions
Start a gas or charcoal grill or preheat the broiler; the rack should be 4 to 6 inches from the heat source.
Rub the bread, with a cut clove of garlic and/or brush it with some olive oil and a sprinkle of salt.
Cut the bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be less than 10 minutes.
While the bread cools, mix together the dressing ingredients (except basil) in a large bowl. Mash the tomatoes with the back of a fork to release all of their juices. Season to taste with salt and pepper to taste.
Cut the bread into 1/2- to 1-inch cubes (no larger) and toss it with the dressing. Let the bread sit for 20 to 30 minutes, tossing occasionally. The salad is ready when the bread is fairly soft but some edges remain crisp. Stir in the basil or parsley and serve.
Optional ingredients: 1/4 cup chopped olives, 1 tablespoon capers, and/or 2 minced anchovy fillets.
added by
rlhintexas
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 2, 2007
one of my favorite salads of all time