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
It is quite possible to prove the history of transcribed cooking instructions far back into distant history, at least as far back as pharonic Egypt, and possibly even further than that. Having said that, generally, these early records were just primitive hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe in existence, according to experts in ancient history are some clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and afters, something we still use today. Aspicius informs us how the ancient Romans were skilled in the use of many different herbs and spices, including a few you will know for example basil, mint and asafoetida. Closer to modern times, we find two recipe books which were published in the 14th Century - a book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that is familiar to us all today, but instead accounts of the types of meals on the menus of the rich people of that period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the East, including coriander, parsley, basil and rosemary. The introduction of these new tastes led to a torrent in cookery books, most of which are now in private cookery archives. During the following few centuries, the wealthy families of Europe strove to serve up the most extravagent banquests, and as a result the best cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe books were greatly in demand as a result of increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Pepper & Bread Salad recipe.
