| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 2 |
c |
1/2" cubes cut from, stale |
|
|
Whole-wheat |
|
|
Italian bread |
| 1 |
|
Cucumber |
| 4 |
|
To 6 tomatoes, peeled |
|
|
Seeded and cut into |
| 1 |
|
Inch pieces |
| 3/4 |
c |
Red onion, chopped |
| 3 |
T |
Fresh basil leaves |
|
|
Chopped |
| 5 |
T |
Olive oil |
| 2 |
T |
Red-wine vinegar |
|
|
Salt |
|
|
Fresh ground black pepper |
| 1 |
|
Head romaine lettuce |
|
|
Leaves separated, wa |
|
|
And spun or patted dry |
INSTRUCTIONS
Place the bread cubes in a mixing bowl, and add enough cold water to
cover them. Let the cubes soak for 5 minutes. Meanwhile, halve the
cucumber length-wise and cut off the ends, but do not peel it. Scrape
out the cucumber seeds with a teaspoon. Cut enough cucumber into 1/4
inch dice to measure 1 1/2 cups. Drain the bread, gently squeezing out
as much of the moisture as you can with your hands. Drop the bread
cubes in a large salad bowl, and mix in the cucumber, tomatoes, onion,
basil, 4 tablespoon of olive oil, 1 tablespoon of vinegar, about 1
teaspoon salt and about 1/4 teaspoon pepper. Cover the bowl and let
mixture at room temperature for at least two hours. To serve the
salad, add the remaining spoonfuls of olive oil and vinegar, and
additional salt and pepper to taste. Line a platter with romaine
leaves, and spoon the salad onto the center of the leaves, or serve
directly from the salad bowl. MM reformat of Scott A. Steinbrink's
'The Cookbook' for Apple IIGS (11SSTEIN@GALLUA, GEnie S.STEINBRIN3).
Recipe By : From: Cindy@sierra.Uucp (Cindy Johnston File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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