|Cheap as chips but as fashionable as Foie Gras|
|My leftover bread from just one day at Casa Rosada|
The idea is that the bread mops up all the oil, vinegar and delicious juices from the vegetables.It becomes especially useful when you have a number of mouths to feed.
What I think a Portuguese bread salad would be were a recipe to exist
Substantial enough to be a summer main course.A coarse open textured bread made with olive oil or a ciabatta is best as it holds its shape and does not disintegrate.
225g/8oz coarse open textured day old bread
5 ripe tomatoes on the vine
a handful of cherry tomatoes
4 garlic cloves
3 red peppers
1 small courgette
1 small aubergine
2 tbsp wine vingar
6 tbsp extra virgin olive oil
50g/2oz can anchovy fillets
1/2 cucumber peeled and cut into cubes
1 medium red onion halved then finely sliced
2 sticks of celery plus torn celery leaves handful fresh torn basil
handful fresh mint coarsely chopped
handful parsley chopped
home made celery salt and pepper to season
Lightly rub the peppers all over with some extra virgin olive oil
chop the aubergine and courgette into chunks put them all on a foil lined roasting tray with the garlic cloves and cherry tomatoes.
Roast for about 45 minutes at 200C/400F/gas 6 until the skin on the peppers begins to char and the other vegetables have taken on some colour.Set the aubergine and courgette aside to cool.
Put the roasted cherry tomatoes and garlic in a sieve over a bowl and press the pulp through the sieve to create a thick passata type juice.Discard the seeds and remaining pulp.
Remove the peppers to a bowl and cover with cling film.leave until cool enough to handle then peel off the skins.
Tear the bread into chunky pieces and put in a salad bowl.Sprinkle with a tablespoon of water and 3 tablespoons of extra virgin olive oil.
Peel and halve the the tomatoes and scoop out the seeds and inners into a sieve and repeat the process into the same bowl that you pulped the cherry tomatoes and garlic.Add the vinegar and olive oil and mix well to combine.
Now add the roasted vegetables, chopped tomatoes, anchovies,celery,onion and cucumber to the bread.Toss well to mix.Pour the dressing over and leave to stand for 30 minutes to allow the flavours to blend.Then serve garnished with the basil mint and parsley.
Cut the bread into 2cm/1/4 inch chunks and drizzle with 50ml (2 fl oz/ 1/4 cup) of oil.Put the bread on a roasting tray and bake in the oven unti slightly toasted on the outside but still softish in the middle.
Coming up on O Cozinheiro: In Part 2 O cozinheiro creates a new Lebanese riff on panzanella and casts an eye over some other bread salads including some inspiration from Nadia G´s Mshalale Salad with a zippy zesty lemon vinaigrette.