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Grilled Bread Salad with Tomatoes & Spicy Greens

Grilled Bread Salad with Tomatoes & Spicy Greens
Photo by France Ruffenach

Ingredients

  • ¼ cup pine nuts, lightly toasted
  • 4 scallions, white and green parts, thinly sliced on the diagonal
  • ¼ cup extra-virgin olive oil; more for the bread
  • 1 lb. juicy ripe tomatoes (about 3 medium), cored and cut into 1-inch pieces
  • 1 tsp. grated lemon zest
  • 3 Tbs. dry vermouth
  • 1 cup basil leaves, torn
  • + 5 more ingredients
    • ½ tsp. ground coriander
    • 2 cups spicy greens, such as arugula, mizuna, or baby mustard greens
    • 10 to 12 oz. day-old crusty country bread (not sourdough)
    • 1 clove garlic, cut in half crosswise
    • Kosher salt and freshly ground black pepper

In a medium bowl, stir together the vermouth, lemon zest, coriander, and 1/2 tsp. salt. Add the tomatoes and scallions. Stir in the olive oil and set aside for up to an hour. If you’re making this salad without the rest of the menu, prepare a charcoal grill so it’s medium-hot or heat a gas grill...

View full recipe at Fine Cooking

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