| 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 |
tb |
Fresh basil leaves — |
|
|
Chopped |
| 5 |
tb |
Olive oil |
| 2 |
tb |
Red-wine vinegar |
|
|
Salt |
|
|
Fresh ground black pepper |
| 1 |
sm |
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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