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    Breadcrumb Salad

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    Breadcrumb Salad

    Lovely and soggy, this is based on the Italian dish panzanella. Serve it for dinner and most will think they are being given a plate of cold porridge but will come round after the first mouthful. If you have a superb olive oil, leave out the garlic so you can really taste it.

    • Vegetarian
    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • ½ small sourdough loaf, such as feuille de campagne
    • 3 tbsp extra virgin olive oil
    • 1 tbsp white wine vinegar
    • 1 garlic clove, finely chopped (optional)
    • 1 carrot, finely grated
    • 6 sprigs parsley, chopped
    • Salt and freshly ground black pepper
    • To serve
    • ½ fresh red chilli, chopped, or a strip of sweet red pepper, chopped
    • Halved cherry tomatoes
    • Small black olives


    1. Tear up the bread, put it in a food processor and whiz until it forms rough crumbs. Put them in a bowl, cover with cold water and leave for 5 minutes.
    2. Pour the breadcrumbs into a sieve and, using a ladle, press down to squeeze out all the water. Return the breadcrumbs to the bowl. They won't look too appetising but, once you add the oil and vinegar, have a taste. Add the other ingredients, stir in well, and season. Scatter the chilli, tomatoes and olives on top and serve.

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