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Panzanella styles – crunchy bread salad

November 10, 2008

Another very summery day in the middle of spring – and this salad was perfect for it. Crunchy sweet carrot strips, sweet and slightly peppery radish chunks (that colour is so so pretty), and cooling sticks of cucumber – such a simple combination, and so well paired with fresh chunks of bread and a zingy yoghurt basil dressing. It was also properly filling – the bread was made using stoneground flour, so the goodness and fibre of wheatgerm was fully intact, and the fibre from the carrots and other veges kept me full for hours (although that could also have been due to the fact that I didn’t do much all day…anyway).

breadsalad1

Did I mention it’s pretty? This was before I added pumpkin seeds (both ways tastes lovely though), which also went quite well with the flavour and texture of the other things. The loveliest thing about this was that it felt so nice to eat – here is an uncomplicated, flavoursome salad that is packed with goodness. It makes a pretty complete lunch with the yoghurt and seeds, and if you wanted to bulk it up even more, you could add any nuts (apart from peanuts…they’re a bit strong) you wanted. Salads are so easy to wash up after too! One bowl, a small cup for the dressing, one knife and a chopping board that just needs a rinse. The radishes were straight from the garden – and I recommend growing them yourself, they mature quickly and are so easy – you can plant them straight into the soil or into pots if you’re moving.

breadsalad2

Ah, life’s good.

Refreshing bread salad

serves 1 for lunch/dinner or 2-3 as a side

2 half inch thick slices of very crusty fresh bread (eg. proper ciabatta or Artisan Bread in 5 master loaf)
3 radishes, chopped into little cubes
1/2 carrot, grated or julienned
3 inches off a telegraph cucumber, chopped or cut into strips
salt and pepper

dressing:
3-4Tbs all natural unsweetened yoghurt
1 Tbs best Olive oil or whatever the best oil you’ve got
4-5 basil leaves, torn up into teeny pieces
1 tsp or so white wine vinegar
salt and pepper

Mix the dressing all up roughly, it doesn’t have to be uniform. Toss other ingredients together in a large bowl and drizzle over dressing. Eeeaaasy. If you’re having guests or something, keep bread and veges and dressing separate until you’re ready to serve.

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