Recipes from Blue Heron Catering, the San Francisco Bay Area's choice for fine food and perfect events.

Panzanella

½ tsp. finely chopped garlic
1 anchovy, finely chopped
1 Tb. red wine vinegar
5 Tb. fruity olive oil
¼ cup coarsely chopped red bell pepper

3 Tb. fruity olive oil
1 whole peeled garlic clove, crushed
1½ cups (1-inch) crustless bread cubes
1 cup (1-inch) cubes cucumber, seeded and peeled if the skin seems tough
¼ cup thinly sliced peeled red onion
1 medium tomato, cut into 1-inch cubes
¼ cup coarsely chopped fresh basil

Because of the texture of soaked day-old bread, this Tuscan salad is called Panzanella -- "little swamp." We prefer crisp, crunchy bread cubes fried in garlic oil. Use a hearty firm-textured Italian or French bread. This salad should be prepared only in summer when tomatoes are most flavorful and basil is at its peak.

Process the chopped garlic, anchovy, vinegar, olive oil and red bell pepper in a food processor or blender until fairly smooth. Set the dressing aside.

In a large sauté pan, heat the oil and the garlic over medium-low heat. Discard the garlic clove when it starts to brown. Add the bread cubes and cook, turning often, until light brown on all sides. Remove from the pan and drain on a paper towel.

In a medium bowl, mix the fried bread cubes, cucumber, red onion, tomato and basil. Add the dressing and toss well. Let the salad sit at least 10 minutes before serving to let the dressing soak into the bread.

Makes 8 servings.

(510) 428-0781 Blue Heron Catering info@blueheroncatering.com