cooking for your boyfriend

Tuesday, November 16, 2010

The Boyfriend Salad

Serves 2 in 20 minutes
This hearty salad works as an entree.  I also like to serve this when Mitch is in a healthy mood.


Ingredients
  • Olive oil
  • 4 cups of 1 inch cubed ciabatta bread (any rustic loaf will do)
  • Salt and pepper
  • 3 bell peppers of different color, seeded and chopped
  • 1 cucumbers, quartered lengthwise and chopped
  • 1 large carrot, peeled, quartered, and thinly sliced
  • 1/2 red onion, quartered lengthwise and thinly sliced
  • 1 cup fresh basil, julienned
For the Dressing:
  • 1/2 cup olive oil
  • 1/3 cup champagne vinegar
  • 1 teaspoon dijon mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Directions

1.  Prepare the croutons.  In a large skillet heat 3 tablespoons of olive oil over medium heat.  Working in batches add bread.  Flip bread cubes every 5 minutes making sure they're toasting evenly.  Season with salt.  When the skillet starts to dry, add more oil.  Repeat with remaining bread.  Set aside.

2.  In a large bowl combine bell peppers, cucumber, carrot, onion, and basil.  In a measuring cup, whisk together all dressing ingredients.  Pour dressing over salad.  Add croutons to the salad.  Toss the salad one more time and season with pepper.




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