| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Gma2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced lemon zest |
| 1 |
md |
Clove garlic; minced |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Red wine vinegar |
|
|
Freshly ground pepper to taste |
| 1 |
md |
Cucumber; seeded and coarsely |
|
|
; chopped (peeling |
|
|
; unnecessary unless |
|
|
; peel is bitter) |
| 1 |
c |
Finely chopped fresh fennel |
| 2 |
md |
Bell peppers; (red, green, purple, |
|
|
; yellow, or orange), |
|
|
; cored and coarsely |
|
|
; chopped |
| 2 |
md |
Tomatoes; seeded and coarsely |
|
|
; chopped |
| 1/2 |
c |
Packed fresh basil leaves; (green or opal), cut |
|
|
; into coarse |
|
|
; chiffonade |
| 3 |
c |
Croutons; (1/2-inch) |
| 1 |
sm |
Red onion; thinly sliced and |
|
|
; separated into |
|
|
; rings |
| 1/2 |
c |
Small imported black olives; such as Nicoise |
INSTRUCTIONS
DRESSING
SALAD
In a large bowl, use a fork to mix together shallots, lemon zest, garlic,
and salt, mashing ingredients to release their essence. Add oil, vinegar,
and black pepper; whisk to combine. Add cucumber, fennel, bell pepper,
tomato, and basil; toss to combine with dressing. Add croutons; toss again.
Let stand at room temperature (unless it's over 70 degrees) for 30 minutes
before serving. Garnish with onion rings and olives. Makes 6 to 8 servings.
Sharon Tyler Herbst is the author of a new book, The Food Lover's
Tiptionary (William Morrow and Company, Incup, copyright 1994 by Sharon
Tyler Herbst).
Converted by MC_Buster.
NOTES : This is a great salad for company because all the components can be
prepared well in advance and combined 30 minutes before serving. If you
make your own croutons, cut the bread into 3/4-inch chunks. They'll shrink
during baking.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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