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CATEGORY CUISINE TAG YIELD
Grains Gma2 1 servings

INGREDIENTS

2 tb Minced shallots
1 tb Minced lemon zest
1 md Clove garlic; minced
1/2 ts Salt
1/2 c Olive oil
3 tb Red wine vinegar
Freshly ground pepper to taste
1 md Cucumber; seeded and coarsely
; chopped (peeling
; unnecessary unless
; peel is bitter)
1 c Finely chopped fresh fennel
2 md Bell peppers; (red, green, purple,
; yellow, or orange),
; cored and coarsely
; chopped
2 md Tomatoes; seeded and coarsely
; chopped
1/2 c Packed fresh basil leaves; (green or opal), cut
; into coarse
; chiffonade
3 c Croutons; (1/2-inch)
1 sm Red onion; thinly sliced and
; separated into
; rings
1/2 c Small imported black olives; such as Nicoise

INSTRUCTIONS

DRESSING
SALAD
In a large bowl, use a fork to mix together shallots, lemon zest, garlic,
and salt, mashing ingredients to release their essence. Add oil, vinegar,
and black pepper; whisk to combine. Add cucumber, fennel, bell pepper,
tomato, and basil; toss to combine with dressing. Add croutons; toss again.
Let stand at room temperature (unless it's over 70 degrees) for 30 minutes
before serving. Garnish with onion rings and olives. Makes 6 to 8 servings.
Sharon Tyler Herbst is the author of a new book, The Food Lover's
Tiptionary (William Morrow and Company, Incup, copyright 1994 by Sharon
Tyler Herbst).
Converted by MC_Buster.
NOTES : This is a great salad for company because all the components can be
prepared well in advance and combined 30 minutes before serving. If you
make your own croutons, cut the bread into 3/4-inch chunks. They'll shrink
during baking.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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