Bread Salad With Fresh Basil

Course:

Appetizer

Practical information

Ready in

20 min

Difficulty
Price

Recipe
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Serve with 2 or 3 crayfish tails or prawns that have been shelled and sautéed in oil. Garnish with diced, peeled tomato and a dressing made of olive oil and balsamic vinegar. Decorate with small sprigs of basil.

Recipe's Ingredients

1 clove garlic
1 spring onion (white part only), finely minced
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon sherry vinegar

salt and freshly ground black pepper, to taste
8 medium basil leaves, chiffonnade
about 450 tomatoes
250 g dense white bread, cut into small cubes

Recipe preparation steps
1

Trim and peel the tomatoes. Cut into quarters. Seed the quarters, reserving the juice. Combine the tomato juice with the bread cubes.
2

Purée the tomatoes, along with the garlic and the onion, in a food mill. Combine with the bread mixture. Mix well with a whisk. Add oil, lemon juice, vinegar, salt, and pepper. Mix. The bread should be totally disintegrated and the mixture should be moist, but not liquid. Add basil and mix.
3

Using two large spoons, form the tomato mixture into 4 large quenelles (dumplings) and place on individual serving plates.
Ready !