North African Bread Salad

Serves 4-8, 20 minutes prep time.



  • 2 medium garlic cloves, minced
  • 1/4 cup wine vinegar or cider vinegar
  • 1 whole Moroccan Preserved Lemon, pulp scraped away and rind cut into 1/8-inch dice (if not available, use the grated zest of 1 lemon and the chopped pulp of 1/2 lemon)
  • 1/2 teaspoon sugar
  • 2 teaspoons fennel seed
  • 1 teaspoon sweet paprika (Hungarian or Spanish)
  • 1 teaspoon whole allspice
  • 4 tablespoons of good-tasting extra virgin olive oil


  • 3 cups of 1-inch chunks of chewy bread
  • 1 lb. cooked green beans cut into 2-inch length
  • 1 large sweet yellow pepper cut into 1/2-inch dice
  • 3 medium delicious ripe tomatoes cut into 1-inch chunks
  • 1/2 cup salted whole almonds
  • Salt and freshly ground pepper


  1. Make the dressing:  Combine garlic, wine vinegar and sugar in a medium bowl.
  2. Combine the fennel seed, paprika and allspice in a coffee grinder or mortar and pestle and grind very fine.  Transfer the mixture to a small microwave-safe bowl, add the oil and microwave on high power for 45 seconds.  Blend into the lemon mixture and set aside until needed.
  3. Assemble the salad:  In a serving bowl, gently combine the dressing with the bread chunks, green beans, yellow pepper, tomatoes and almonds.  Add salt and pepper to taste and serve at room temperature.


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