| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Salad | 4 | Servings |
INGREDIENTS
| 4 | Fresh tomatoes | |
| 3 | Red bell peppers | |
| 1 | Red onion | |
| Favorite chiles of the | ||
| season or hot sauce to | ||
| taste | ||
| 2 | Cloves, large garlic | |
| peeled and sliced | ||
| 4 | T | Olive oil, divided |
| 1 | T | Balsamic vinegar |
| 1/2 | t | Salt |
| Black pepper grindings to | ||
| taste | ||
| 2 | T | Olive oil |
| 1 | Clove garlic, finely | |
| chopped or mashed to a | ||
| paste | ||
| 2 | c | Stale French or Italian |
| bread cut into 3/4 inch | ||
| cubes | ||
| 1 | ds | Favorite compatible hot |
| sauce | ||
| Handful of chopped fresh | ||
| parsley | ||
| Fresh basil leaves | ||
| Leaf or Romaine lettuce | ||
| Grated cheese |
INSTRUCTIONS
The tomato-pepper mixture may be prepared a day or so ahead, but once the croutons are added, serve this salad immediately. Core the tomatoes. Cut into quarters, and then in half again. Core and seed the peppers and cut the flesh into 1-inch squares. Cut the onion into medium slices and dice the chiles. Heat 3 Tbs olive oil in large sauce pan (big enough tohold all the ingredients). Saute the onion and garlic until translucent, then add tomatoes, chiles (or sauce to taste), and peppers. Turn the heat down, cover the pan and cook over medium-low heat until most of the liquid has evaporated. This will take about 20 minutes. Stir frequently and during the final 5 minutes, cook uncovered so you can watch and prevent scorching. Remove from heat and add remaining Tbs of olive oil, vinegar, salt and pepper. Cool to room temperature. Refrigerate if not serving soon. To make the croutons, combine the olive oil and mashed garlic and mix well. Put croutons into a large bowl, then drizzle with oil, tossing to get some on all of the bread. Spread the croutons on a baking sheet and place in a 350-degree oven. Bake, stirring occasionally, until crisp and brown and aromatic, about 15 minutes. To assemble the salad, gently stir the croutons, half the chopped parsley and some torn basil leaves into the pepper mixture. Arrange a leaf or two of romaine on a plate and add a mound of the salad. Sprinkle with additional parsley and add a sprig of basil. Grate small amount of your favorite cheese on top. Serves 4 or 5. Bill wbradford@delphi.com Salt Lake City, Utah CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 491
Calories From Fat: 296
Total Fat: 33.6g
Cholesterol: 37.4mg
Sodium: 1524.8mg
Potassium: 1303.9mg
Carbohydrates: 29.5g
Fiber: 9.4g
Sugar: 15.4g
Protein: 22.9g