Italian bread salad and olive tapenade on ciabatta

Name: Italian bread salad and olive tapenade on ciabatta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Ciabatta bread; 4 Stem(s) Parsley; 3 Stem(s) Mint; 4 Stem(s) Basil; 1 small clove of garlic; 1 small onion; 300 g green olives without stone; 1 TABLESPOON Lemon juice; 1 TABLESPOON ground almonds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Mustard; 6 TABLESPOONS Red wine vinegar; 1 TEASPOON Honey; 8 TABLESPOONS Olive oil; 1 small red and yellow peppers; 300 g Vine tomatoes; 2 Spring onions; 200 g Celery

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Ciabatta bread
4 Stem(s) Parsley
3 Stem(s) Mint
4 Stem(s) Basil
1 small clove of garlic
1 small onion
300 g green olives without stone
1 TABLESPOON Lemon juice
1 TABLESPOON ground almonds
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Mustard
6 TABLESPOONS Red wine vinegar
1 TEASPOON Honey
8 TABLESPOONS Olive oil
1 small red and yellow peppers
300 g Vine tomatoes
2 Spring onions
200 g Celery

Directions

1
Cut 300 g bread into thin slices and spread them on a baking tray. Bake slices of bread in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 15-20 minutes until crisp.
2
Remove bread from the oven and let it cool down.
3
Wash herbs, shake dry and pluck leaves from the stems. Peel garlic and chop roughly. Peel onion and chop finely. Coarsely chop about half of the parsley. Mix olives, onion, garlic, lemon juice, chopped parsley and possibly 1-2 tbsp. water in a universal chopper.
4
Put the olive paste in a bowl. Stir in almonds and season with salt and pepper.
5
For the vinaigrette, mix mustard, vinegar, honey and 3 tablespoons of cold water. Fold in 4 tablespoons of oil. Halve the peppers, clean, wash and dice very finely. Carve tomatoes crosswise, blanch with boiling water, let stand for a short time.
6
Quench tomatoes, peel skin. Clean the tomatoes, quarter them and cut them into large pieces. Wash and clean spring onions and cut into thin rings. Celery wash, clean and cut into slices.
7
Break slices of bread into pieces, place in a bowl and drizzle vinaigrette over them and mix. Roughly chop the herbs. Mix paprika, tomatoes, spring onions, celery, herbs and bread vinaigrette mixture, season with salt and pepper.
8
Arrange salad on plates. Drizzle 1 tablespoon of oil over each plate. Cut the rest of the bread into slices, spread with olive paste and serve.