VINAI­GRETTE

The Gulf Today - Panorama - - FOOD -

Pan­zanella is an Ital­ian bread salad tra­di­tion­ally made with onions, toma­toes, basil, olive oil, vine­gar and sea­son­ings mixed with stale bread.

IN­GRE­DI­ENTS

1 pint grape toma­toes, washed, halved

1/2 tea­spoon salt

1 tea­spoon sugar

1 day-old baguette (16 ounces) cut into 1/2-inch-thick slices

1 hot­house cu­cum­ber, washed, cut in half length­wise and sliced

4 green onions, washed, thinly sliced

1/2 cup thinly sliced red onion

2 cups blanched green beans or as­para­gus Favourite all-pur­pose sea­son­ing blend such as Mrs. Dash or Mor­ton Na­ture’s Sea­sons Sea­son­ing Blend

IN­GRE­DI­ENTS

3/4 cup olive oil

2 ta­ble­spoons white bal­samic vine­gar or white vine­gar

1 ta­ble­spoon Di­jon mus­tard

1 tea­spoon sugar

Salt and pep­per to taste

1 gar­lic clove, pressed

2 ta­ble­spoons fresh chopped herbs such as tar­ragon, thyme or basil

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