Tuscan Salad

, from Issue #22, page 110. September, 2015
Photography by Steve Rood.
    Tuscan Salad

    Serves: 4

    INGREDIENTS

    1/2 loaf French bread
    olive oil
    1 red onion, thinly sliced
    200 grams cured meats, eg salami, prosciutto
    1 fennel bulb, thinly sliced
    1/2 punnet cherry tomatoes, halved
    1/2 telegraph cucumber, roughly chopped
    1 head radicchio or cos lettuce
    1 cup olives
    1/2     cup caper berries
    1/2     cup cornichons

    Dressing
    1/2 cup extra virgin olive oil
    2-3 tablespoons red wine vinegar
    1 clove garlic, crushed
    sea salt and freshly ground pepper

    METHOD

    Preheat the oven to 180°C.

    Break the French bread into bite-sized pieces and toss with olive oil. Place on a baking tray, season with sea salt and freshly ground pepper and roast until golden. Cool.

    Soak the onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.

    Rip or cut the meats into large pieces.

    Place all the ingredients in a large bowl.

    Dressing: Whisk all the ingredients together and season. Pour over the salad and using your hands, toss well to coat. Transfer to a serving bowl.

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