Ingredients
1 sweet red pepper
2 cup bread cubes, packed (see note)
2 1/2 tbsp capers
1 tbsp fresh thyme leaves, minced
1 green onion, minced both white and, green parts
1 celery stalk, trimmed and diced
2 1/2 tbsp olive oil
2 tsp sherry vinegar
1 tsp prepared dijon mustard
1 freshly ground pepper
Directions
Spear pepper with fork and hold over open flame until it blisters all
over. Place in plastic bag and set aside until skin loosens, about 30
minutes. Meanwhile, place bread cubes in colander and hold under cold
water to dampen. Squeeze bread dry. Place in salad bowl. Add
capers, thyme, green onion and celery. Using sharp paring knife, peel
skin off pepper. Core and dice into half-inch pieces. Add to bread
salad. Stir together oil, vinegar, mustard and pepper to taste in
small cup. Pour over salad and toss well. NOTE: A good quality,
crusty French bread is essential for this salad. It should be at
least one day old. If still soft, place bread cubes on baking sheet
and toast at 350 degrees for 5 to 10 minutes.
Servings: 2 servings
Pepper & Bread Salad Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Salad
The History of Recipes
We can trace the history of meal recipes way back into the far past, in truth as far back as ancient Egypt, and maybe further still. In practice though, sadly, these early cook books were just primitive hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a series of tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, we have two books which date from the 14th Century - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that appears on menues today, but rather accounts of the types of meals served to the rich. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from middle-east cuisine, including coriander, parsley, and basil. These new culinary innovations created an increase in manuscripts on food, some of which still exist in private cookery archives. For the next few years, the upper-class families of Wesstern Europe tried to offer the most exotic meals, and because of this the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes of the day. The introduction of the TV brings us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Pepper & Bread Salad recipe.
