Pepper and bread salad

 
                           PEPPER AND BREAD SALAD
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Salads                           Breads
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Sweet red pepper
    2       c            Bread cubes, packed
                         - (see note)
    2 1/2   tb           Capers
    1       tb           Fresh thyme leaves, minced
    1                    Green onion, minced
                         - both white and green parts
    1                    Celery stalk,
                         - trimmed and diced
    2 1/2   tb           Olive oil
    2       ts           Sherry vinegar
    1       t            Prepared Dijon mustard
                         Freshly ground pepper
 
   Spear pepper with fork and hold over open flame until
   it blisters all over. Place in plastic bag and set
   aside until skin loosens, about 30 minutes. Meanwhile,
   place bread cubes in colander and hold under cold
   water to dampen.  Squeeze bread dry.  Place in salad
   bowl.  Add capers, thyme, green onion and celery.
   Using sharp paring knife, peel skin off pepper. Core
   and dice into half-inch pieces. Add to bread salad.
   Stir together oil, vinegar, mustard and pepper to
   taste in small cup. Pour over salad and toss well.
   NOTE: A good quality, crusty French bread is essential
   for this salad.  It should be at least one day old.
   If still soft, place bread cubes on baking sheet and
   toast at 350 degrees for 5 to 10 minutes.
  
 
 
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