| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Chicago |
Salads |
1 |
Servings |
INGREDIENTS
| 1/4 |
|
Loaf (about 1/4 pound) day-old OR Italian bread, cut into 1/2-inch cubes (about 3 cups) |
| 1/2 |
c |
Vegetable broth |
| 2 |
tb |
Red wine vinegar |
| 1 |
|
English cucumber, peeled, split, seeded, thinly sliced (about 3 cups) |
| 5 |
|
Green onions, white part only, thinly sliced |
| 1/2 |
c |
Finely diced red onion |
| 1 |
lb |
Plum or beefsteak tomatoes, seeded, cut into 3/4-inch chunks |
| 6 |
|
Basil leaves, chopped |
| 3 |
tb |
Olive oil |
|
|
Salt |
|
|
Freshly ground pepper |
|
|
For serving, radicchio leaves |
INSTRUCTIONS
LYNN THOMAS DCQP82A
In large bowl, moisten bread with broth; squeeze out excess liquid and
discard. Sprinkle bread with 1 tablespoon vinegar; toss to distribute
vinegar flavor. Mix lightly with cucumber, green and red onions, tomatoes
and basil. Add olive oil and remaining 1 tablespoon vinegar. Season to
taste with salt ad pepper. Toss gently (use forks or hands); refrigerate
for at least 1 hour. Can be made a day ahead. Season to taste. For serving,
use radicchio leaves as cups. Serve chilled or at room temperature. Makes 4
servings. Each serving contains about: 238 calories; 402 mg sodium; 1 mg
cholesterol; 12 grams fat; 30 grams carbohydrates; 5 grams protein;1.43
gram fiber. Source: Coco Pazzo Restaurant, Chicago. Recipes by Chef
Gregorio Stephenson
Recipe by: Los Angeles Times 7-18-96 Posted to MC-Recipe Digest V1 #612 by
Nancy Berry <nlberry@prodigy.net> on May 14, 1997
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