Catalan Bread Salad
- 1 large eggplant, cut lengthwise into slices 1/4-inch thick
- 3 zucchini or summer squash, cut lengthwise into slices 1/4-inch thick
- 6 Gypsy or bell peppers, halved and seeded
- 1 red or yellow onion, cut into slices 1/4-inch thick
- 1/2 cup olive oil
- 4 thick slices day-old bread hewn from an artisanal loaf, whether store-bought or homemade
- 2 ripe heirloom tomatoes, cut into 1-inch chunks
- 2 cups mixed fresh flat-leaf parsley and basil leaves, torn into pieces
- 8 to 10 fresh figs, any variety, halved (optional)
- 2 cloves garlic
- 6 olive oil-packed anchovy fillets
- 1/2 cup walnuts halves or pieces
- 1/2 teaspoon coriander seeds
- Grated zest and juice of 1 average-size lemon, preferably organic
- 1/2 cup olive oil
- 1 tablespoon fresh marjoram leaves
- 1 teaspoon fresh thyme leaves
- 1/2 cup dried figs, preferably Mission or some other dark-colored variety, chopped
- Salt and freshly ground black pepper
- Produce
- Eggplant, large (1)
- Figs, fresh (8)
- Figs, dried (1/2 cup)
- Flat-leaf parsley and basil, mixed fresh leaves (2 cups)
- Garlic (2 cloves)
- Gypsy or bell peppers (6)
- Heirloom tomatoes, ripe (2)
- Marjoram, fresh leaves (1 tablespoon)
- Red or yellow onion (1)
- Size lemon, zest and juice of average (1)
- Thyme, fresh leaves (1 teaspoon)
- Zucchini or summer squash (3)
- Seafood
- Olive oil-packed anchovy, fillets (6)
- Cooking & Baking
- Coriander seeds (1/2 teaspoon)
- Olive oil (1 cup)
- Salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Bread hewn from an artisanal loaf, day-old (4 thick slices)
- Other
- 1/2 cup walnuts halves or pieces
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published September 14, 2011 (1 year ago).
10 people saved this recipe.
