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Panzanella with roasted red pepper vinaigrette
Bruce Kazan, Main Course, Valley Table Issue 46
Ingredients
4 slices of Naples bread, cubed
3 ears of just-picked summer corn, shucked
3 medium tomatoes, diced
1 whole green pepper, diced
1 whole white onion, minced
1 bunch basil, chiffonade
salt and pepper to taste
roasted red pepper vinaigrette
Method
1. Toast bread cubes until golden brown.
2. Place shucked corn, tomatoes, pepper, onion and basil in bowl, toss with toasted bread croutons.
3. Add vinaigrette dressing and toss until mixture is thoroughly coated.
Roasted red pepper vinaigrette
Ingredients
2 red peppers, roasted, skin and seeds removed
1/2 cup apple cider vinegar
1 1/2 cup extra virgin olive oil
pinch dry mustard
salt and pepper to taste
Method
1. Place roasted peppers, vinegar and mustard in a blender. Slowly pour in olive oil in a steady stream and blend until incorporated.
2. Add salt and pepper to taste.
Serve cold to room temperature.
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