Recipe information
Ingredients for - Tomato Bread Salad with Watercress Salsa Verde
1. 2 c. watercress leaves -
4. 1 oil-packed anchovy fillet -
8. 8 c. diced ciabatta bread (1 1/4-inch dice) -
9. 1 lb. tomatoes -
10. 1 1/2 oz. shaved pecorino cheese (3/4 cup) -
How to cook deliciously - Tomato Bread Salad with Watercress Salsa Verde
1. Stage
In a food processor, pulse the watercress, capers, garlic and anchovy until finely chopped. Add the oil and vinegar and process until the dressing is smooth. Season with salt and pepper.
2. Stage
In a large bowl, toss the ciabatta, tomatoes, shaved pecorino and dressing; season with salt and pepper and serve.
3. Stage
Wine Recommendation: Herbal New Zealand Sauvignon Blanc: 2006 Wairau River.
