Peasant Salad Bread Salad Food

PEASANT SALAD

Steps:

• tear up the bread and lay in a dish or container.
• add all the veggies and the oil and vinegar and toss well. levae to marinate for an hour or two in fridge.
• take out and eat, yummy and filling experiment with anything you need to use up in fridge.

PEASANT SALAD

Steps:

• For dressing: whisk together yogurt, vinegar, oil and lemon until smooth. Season with garlic powder, paprika, salt and pepper. Refrigerate until needed.
• On a large platter, layer tomatoes, onion and cucumbers. Top with capers, mint and grape leaves. Drizzle with yogurt dressing before serving.

PEASANT POTATO SALAD WITH HARISSA VINAIGRETTE

Steps:

• For the potatoes: Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, toss butternut squash in 1 tablespoon olive oil and pan sear until tender.
• Prepare vinaigrette and remaining vegetables. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle potato mixture with enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
• For the vinaigrette: In a blender or food processor, add shallots, garlic, harissa paste, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.

PEASANT BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.