| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tuscan |
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
Coarsely cubed day old firm-textured Italian or French bread |
| 1/2 |
c |
Olive oil |
| 6 |
md |
Tomatoes; coarsely chopped |
| 1 |
sm |
Red onion; thinly sliced |
| 1 |
c |
Coarsely chopped fresh basil |
| 1 |
|
Head romaine lettuce; rinsed cut or torn into bite-size pieces |
| 2 |
|
Table spoons red wine vinegar |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Spread bread cubes in a large shallow baking pan, drizzle with 2
tablespoons of olive oil, bake, stirring occasionally, in a 325 oven until
crisp and lightly browned, about 30 minutes.
Allow to cool slightly while combining and lightly mixing tomatoes, onion,
basil, and lettuce in a large bowl. In a small bowl, whisk vinegar, salt,
pepper and remaining 6 tablespoons olive oil. Drizzle dressing over lettuce
mixture, then gently mix in bread cubes. Allow to stand for 10 to 15
minutes before serving.
Posted to KitMailbox Digest by GAdams1350 <GAdams1350@aol.com> on Apr 28,
1998
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