As promised in my post earlier this week, here's the recipe for the Crispy Ciabatta Salad...
You'll need this:
Half a loaf of ciabatta (you are better off using more as the kitchen scavengers will inevitably pick at this whilst you are waiting for the rest of the salad to cook. If you are scavenger free, then half a loaf will do just fine)
3-4 cloves of garlic (finely diced)
2-3 large glugs of olive oil
1 red capsicum (sliced)
2 punnets of cherry or grape tomatoes
Freshly picked mixed salad leaves
1 red onion (sliced)
1 handful of green beans (optional extra)
White balsamic vinegar
Salt and pepper to season
You'll need to do this:-
Preheat oven to 200 degrees celcius.
Tear ciabatta into small pieces and add to a baking tray. Toss with the olive oil and garlic. Roast in oven for 15 - 20 minutes, or until the bread is golden and crispy.
At the same time and in a separate baking tray, add capsicum, onion and tomatoes with a light splash of olive oil and roast for 20 - 25 minutes. You may like to roast the tomatoes in a separate tray as they cook more quickly than the capsicum and onion. You can also add some finely sliced basil if you like. Once cooked, leave to cool.
Meanwhile, wash and dry salad leaves and blanch the beans in boiling water for a couple of minutes. I think the beans need to remain their crunch for this salad.
Lightly toss cooked ingredients through the leaves and dress with a couple of splashes of white balsamic vinegar and olive oil. Season with salt and pepper and serve.
I hope you enjoy!