Description
This recipe I saw on TV three years ago at "Lunch in twenty minutes with Jamie Oliver". Bribed the speed of preparation, availability of ingredients, and of course, great taste. It is best to prepare this salad in summer when fresh sweet tomatoes and Basil from the garden. Winter used in this recipe, sun-dried tomatoes ( while they were ) with them, not worse. In our family it is one of the favorite salads, I hope that you will enjoy.
Ingredients
-
Bread
250 g
-
Tomato
3 piece
-
Garlic
2 tooth
-
Olive oil
6 Tbsp
-
Fennel
1 pinch
-
Oregano
1 pinch
-
Vinegar
0.5 Tbsp
-
Anchovies
3 piece
-
Capers
1 tsp
-
Cheese
-
Salt
-
Black pepper
Cooking
To prepare the products.
Bread cut into cubes with a side of 1-1,5 see Bread, I use homemade wheat. A heated pan lightly drizzle with olive oil, place the bread, a little salt and pepper, sprinkle with fennel seeds, Squeeze a clove of garlic, add oregano, mix well and lightly browned.
Tomatoes cut into big pieces. You can take a different color, so it will be even more beautiful.
Instead of anchovies I used spiced sprats. Carefully made an incision along the back and separated the fillet from each side of the fish. Why not anchovies!
To make the dressing: mince our "anchovies" ( I mashed with a fork directly on the cutting Board ), mix with olive oil, vinegar, squeeze the garlic cloves, season with salt and pepper.
Basil leaves break hands, mix with tomatoes, croutons, pour over dressing. The salad is ready.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.