Tuscan Salad
Photography by Steve Rood.
Serves: 4
INGREDIENTS
1/2 loaf French bread
olive oil
1 red onion, thinly sliced
200 grams cured meats, eg salami, prosciutto
1 fennel bulb, thinly sliced
1/2 punnet cherry tomatoes, halved
1/2 telegraph cucumber, roughly chopped
1 head radicchio or cos lettuce
1 cup olives
1/2 cup caper berries
1/2 cup cornichons
Dressing
1/2 cup extra virgin olive oil
2-3 tablespoons red wine vinegar
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180°C.
Break the French bread into bite-sized pieces and toss with olive oil. Place on a baking tray, season with sea salt and freshly ground pepper and roast until golden. Cool.
Soak the onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Rip or cut the meats into large pieces.
Place all the ingredients in a large bowl.
Dressing: Whisk all the ingredients together and season. Pour over the salad and using your hands, toss well to coat. Transfer to a serving bowl.
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