Recipe courtesy of Terrance Brennan
Total:
35 min
Active:
20 min
Level:
Easy

Ingredients

Salad:
Vinaigrette:

Directions

Roast the peppers on the stovetop burners, turning with tongs to char evenly on all sides. When thoroughly blackened, close up in a paper bag so skins will steam loose. When cool enough to handle, rub the skin off the peppers. Cut out and discard the stems, seeds, and white veins. Chop into 1/4-inch dice and set aside. Preheat oven to 350 degrees. Cut the bread into 1/4-inch dice. Toss the bread cubes with the olive oil. Toast in the preheated oven for 5 minutes, or golden brown. Set aside.' Cut the tomatoes, cucumber, and red onion into 1/4-inch dice. In a large bowl, combine with the diced peppers, capers, and anchovies if desired. For the vinaigrette, start by mixing the Dijon mustard and chianti vinegar together and then slowly ass the olive oil until well emulsified. Add the chopped basil, and season with salt and pepper. Add all the vinaigrette ingredients to the bowl and toss well to combine. Just before serving, add the croutons to the salad, toss well, and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

TBL Panzanella

Recipe courtesy of Alton Brown

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Watermelon and Arugula Salad

Recipe courtesy of Ina Garten

Grape Salad

Recipe courtesy of Trisha Yearwood

Billie's Houdini Chicken Salad

Recipe courtesy of Trisha Yearwood

Creamy Potato Salad

Recipe courtesy of Nancy Fuller

Killer Kale Salad

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking