*  Exported from  MasterCook II  *
 
               Panzanella Italian Bread Salad - Cooking Live
 
 Recipe By     : Cooking Live Show #8891
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Italian                          Salads
                 Want To Try
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         round loaf peasant bread -- cut into 1-inch
                          -- cubes, about 4 cups
    1                    shallot -- finely chopped
    1      clove         garlic -- smashed to a paste
    2      teaspoons     grated lemon rind
      1/4  cup           balsamic vinegar
                         salt and freshly ground black pepper
      1/2  cup           extra virgin olive oil
    5                    ripe plum tomatoes -- seeded and chopped
    1                    green bell pepper -- seeded and chopped
    1                    yellow -- orange or red bell
                          -- pepper, seeded and
                          -- chopped
    1                    cucumber -- peeled, seeded and
                          -- chopped
    1      medium bulb   fennel -- trimmed and
                          -- chopped with
                          -- feathery greens
                          -- (fronds)
                         reserved
      1/2  cup           nicoise olives -- pitted and halved
   12                    basil leaves -- shredded
 
 Spread the bread cubes out on a baking sheet and leave out, uncovered,
 to dry for 24 hours. Alternatively, bake the cubes in a 300 degree F.
 oven for 10 to 20 minutes until dried out but not toasted.
 
 In a large bowl whisk together the shallots, garlic, lemon rind and
 balsamic vinegar. Season with salt and pepper. Add the olive oil in a
 stream, whisking constantly until well combined. Add the tomatoes,
 bell peppers, fennel and olives, tossing to combine. Adjust seasoning
 with salt and pepper. Thirty minutes before serving the salad add the
 reserved fennel greens, basil and bread cubes, tossing to coat, and
 let the salad stand at room temperature for 30 minutes.
 
 Yield: 8 servings
 
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