A bread salad Catalan style. The tomato vinaigrette adds tangy flavor while the cannellini and green beans add texture. Served on a bed of greens it makes a colorful presentation.
1 cup day-old peasant bread, thinly sliced and lightly toasted
1⁄2 cup roasted tomato vinaigrette (see note)
1⁄4 cup cooked cannellini beans
1⁄4 cup cooked, trimmed string beans
1⁄2 cup frisée
1⁄2 cup arugula
Shavings of Parmesan, for garnish
Note: For dressing, puree roasted plum tomatoes into vinaigrette made with olive oil and sherry vinegar. Add salt and pepper to taste.
- Soak toasted bread in about half the vinaigrette; set aside 5-10 min., until slightly softened, but still crunchy.
- Add soaked bread to large bowl with beans, frisée, and arugula. Toss salad with remaining dressing, garnish with Parmesan cheese, and serve.