RECIPE: SALAD WITH HOMEMADE CROUTONS
Throwing away bread, of course that's a waste! This
version of an Italian Panzanella you can perfectly
make with all kinds of stale bread. Delicious as
side dish or as a (leftover) lunch to take to work.
Ingredients
Preparation
- Pour a generous splash of olive oil on a baking tray. Add the garlic and some salt and pepper. Tear or cut the old bread into pieces and stir it into the oil mixture along with the tomatoes.
- Spread this over the plate and put it in a preheated oven at 125°C for about 20 minutes. Toss everything once in between and remove from the oven when the bread is crisp.
- Meanwhile, put the peppers, onion, capers, anchovies (olives if desired), basil and wine vinegar in a bowl. Squeeze the tomatoes (if they are out of the oven) over the bowl. Mix everything together well.
- Only just before serving, mix the dried bread into the salad.
