Vegan Day: Ligurian Bread Salad With Vegetables (Condigion)

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* Exported from MasterCook *

 

Ligurian Bread Salad With Vegetables (Condigion)

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 86

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

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24 baguette rounds -- (1/4-inch-thick)

(3 to 4 ounces total)

3 large garlic cloves

(1 halved and 2 finely chopped)

1 tablespoon red wine vinegar -- PLUS

4 teaspoons red wine vinegar

1 tablespoon water

1/4 cup finely chopped fresh basil

1/4 teaspoon dried oregano

1 cup frozen baby green peas

completely defrosted and drained

2 tablespoons drained capers

4 small vine-ripened tomatoes

(about 4 ounces each)

cored and halved lengthwise

then cut into thin wedges

Salt and freshly ground black pepper -- to taste

6 ounces jarred marinated artichoke hearts

drained and thinly sliced

7 1/4 ounces jarred roasted red bell peppers

drained and cut into thin strips

1 small red onion -- (about 4 ounces)

peeled and quartered and thinly sliced

soaked in cold water to cover 10 minutes -- drained

1 medium cucumber -- (6 to 8 ounces)

peeled and thinly sliced

8 teaspoons extra-virgin olive oil

1/2 cup kalamata olives -- pitted and chopped

 

MAKES 4 SERVINGS

 

Condigion is an old Ligurian layered bread salad that was originally made

with leftover ship's biscuits brought home by returning seafarers, probably

tired of fish and hungry for fresh vegetables. This version substitutes

baguette rounds for the biscuits and dispenses with the communal salad bowl

of tradition. However, if you don't own four relatively large salad bowls,

prepare one big salad, creating four layers instead of two. Also, feel

free to use your favorite ingredients.

 

Preheat the oven to 350F (175C). Arrange the baguette rounds in a single

layer on an ungreased baking sheet. Bake for 5 minutes, or until lightly

toasted. Remove the baking sheet from the oven and rub the top sides of

the toasts with the halved garlic. Mix the 1 tablespoon of the vinegar

with the water; sprinkle evenly over the toasts. Set aside.

 

In a small bowl, combine the basil, oregano, and the chopped garlic. In

another small bowl, combine the peas and capers. Set aside.

 

To assemble the salads: Arrange 3 toasts on the bottom of each of 4 large

salad bowls. Top each with one-eighth of the tomatoes. Season the

tomatoes lightly with salt and pepper, then sprinkle with about 1 3/4

teaspoons of the basil mixture, followed by about 2 tablespoons of the pea

mixture, one-eighth of the artichokes, one-eighth of the red peppers,

one-eighth of the onion, and one-eighth of the cucumber. Drizzle the

cucumber layer with 1 teaspoon of the oil, and 1/2 teaspoon of the

remaining vinegar. Sprinkle the cucumber layer with one-eighth of the

olives. Add another layer of toasts, and repeat the layering process one

more time, ending with the olives. Season with salt and pepper. Let the

salads rest for 15 to 30 minutes to let the flavors blend. Toss each salad

individually and serve at once.

 

Variation: Place all the ingredients in a large salad bowl without

layering, season with salt and pepper to taste, and toss well to

combine. Let stand for about 15 minutes to let the flavors blend. Season

with additional salt and pepper as necessary toss again, and serve.

 

Cook's Tip: To make dividing of the vegetables easy, keep each sliced

tomato separate from the others. With the exceptions of the pea and basil

mixtures, which are already approximated, arrange the other salad

ingredients in four equal mounds on a large cutting board, then visually

divide in half when assembling each individual salad.

 

Per Serving: Calories 343, Protein 8 g, Total Fat 19 g, Saturated Fat 2 g,

Cholesterol 0 mg, Carbohydrate 40 g, Dietary Fiber 8 g, Sodium 776 mg

 

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