Bread and vegetable salad with mozzarella (Main-dish salads)

 

           Serve a a first course or salad course, or with a glass of white wine or mineral water for lunch. To speed up preparation, substitute jarred roasted red pepper  for the whole fresh peppers which you roast yourself.

Makes 4 servings

Dressing

• One-third cup firmly packed fresh basil leaves
• 5 tablespoons olive oil
• 4 anchovy fillets, rinsed and dried
• 2½ tablespoons balsamic vinegar
• 2 cloves garlic

Salad

• 4 ounces (½ italian bread), cut into 1-inch cubes (3 cups)
• 4 large weet red peppers (8 ounces each)
• 2 zucchinis, diagonally sliced into 16 long rounds
• 8 ounces mozzarella cheese, cut into 16 slices

1. Preheat oven to 400F.
2. Prepare dressing ; combine all the ingredients of dressing in food processor or blender and whirl until basil and anchovies are pureed, cover and set aside.
3. Toast bread cubes on aking sheet in preheated oven, stirring occasionally, until crisp and golden, about 8 minutes ; transfer to large mixing bowl.
4. Increase oven temperature to broil.
5. Broil peppers on broiler pan 6 inches from heat, turning, until blackened all over, about15 minutes ; transfer peppers to paper bag and seal.
6. When cool enough to handle, core and peel peppers and discard seeds ; cut peppers into thick lentghwise slices, about 6 per pepper, add to bread cubes in bowl.
7. Sprinkle zucchini with a little water, broil on broiler pan 4 inches from heat for 5 minutes per side until browned ; add to bread and peppers in bowl.
8. Add mozzarella ; pour dressing over salad and toss well to combine.
9. Let stand 30 minutes at room temperature for bread to soften slightly and serve.

BON APPÉTIT