Summer Bread Salad

Name: Summer Bread Salad
Ingredients: 3 tablespoons champagne vinegar; 1 medium shallot, finely chopped; coarse salt; 8 ounces green beans, trimmed; 1 lb baby zucchini or 1 lb regular zucchini, cut into 1/2 ich pieces; 1 lb small ripe tomatoes (cocktail or cherry); 1 English cucumber, cut into 1/2-inch dice; 2 tablespoons smooth Dijon mustard; 2 tablespoons grainy mustard; 14 cup loosely packed fresh basil leaf, coarsely chopped; 14 cup loosely packed fresh flat-leaf parsley, coarsely chopped; fresh ground pepper, to taste; 14 cup extra virgin olive oil, plus; 1 tablespoon extra virgin olive oil; 8 ounces ciabatta, about 1/2 loaf, torn into 1-inch pieces

15 ingredients

22 steps

Ingredients

3 tablespoons champagne vinegar
1 medium shallot, finely chopped
coarse salt
8 ounces green beans, trimmed
1 lb baby zucchini or 1 lb regular zucchini, cut into 1/2 ich pieces
1 lb small ripe tomatoes (cocktail or cherry)
1 English cucumber, cut into 1/2-inch dice
2 tablespoons smooth Dijon mustard
2 tablespoons grainy mustard
14 cup loosely packed fresh basil leaf, coarsely chopped
14 cup loosely packed fresh flat-leaf parsley, coarsely chopped
fresh ground pepper, to taste
14 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
8 ounces ciabatta, about 1/2 loaf, torn into 1-inch pieces

Directions

1

Combine vinegar and shallot in a bowl; set aside to soften shallot.
2

Prepare an ice-water bath.
3

Bring a pot of water to a boil.
4

Add 1 teaspoons salt and green beans, and cook until bright green, about 2 minutes.
5

Using a slotted spoon, transfer green beans to ice-water bath.
6

Add zucchini to boiling water, and cook until tender, about 3 minutes.
7

Transfer to ice-water bath.
8

Let cool, then drain.
9

Toss green beans zucchini, tomatoes, and cucumbers.
10

in a large bowl.
11

Add mustard, herbs, 1 teaspoons salt, and pepper to shallot mixture.
12

Add 1/4 cup oil in a slow steady stream until emulsified.
13

Pour vinaigrette over vegetables, and toss.
14

Let stand at least 1 hour to allow the flavors to meld.
15

(vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.
16

).
17

Preheat oven to 350F Place bread on rimmed baking sheet.
18

Drizzle with remaining tablespoon of oil, and toss.
19

Toast, stirring occasionally, until golden brown, about 20 minutes.
20

Add croutons to salad and toss.
21

Let stand 1 hour before serving so that the croutons can soften.
22

If you prefer yoru croutons crisp, add them to the salad just before serving.