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Receta Panzanella Tuscan Bread And Tomato Salad
by Global Cookbook

Panzanella Tuscan Bread And Tomato Salad
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Ingredientes

  • 6 c. Coarsely cubed day old hard-textured Italian or possibly French bread
  • 1/2 c. Extra virgin olive oil
  • 6 med Tomatoes, coarsely minced
  • 1 sm Red onion, thinly sliced
  • 1 c. Coarsely minced fresh basil
  • 1 head romaine lettuce, rinsed cut or possibly torn into bite-size pcs
  • 2 x Table spoons red wine vinegar
  •     Salt and pepper to taste

Direcciones

  1. Spread bread cubes in a large shallow baking pan, drizzle with 2 Tbsp. of extra virgin olive oil, bake, stirring occasionally, in a 325 oven till crisp and lightly browned, about 30 min.
  2. Allow to cold slightly while combining and lightly mixing tomatoes, onion, basil, and lettuce in a large bowl. In a small bowl, whisk vinegar, salt, pepper and remaining 6 Tbsp. extra virgin olive oil. Drizzle dressing over lettuce mix, then gently fold in bread cubes. Allow to stand for 10 to 15 min before serving.