North African Bread Salad

Serves 4-8, 20 minutes prep time.

 

DRESSING

  • 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

SALAD

  • 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.

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.