Apple capers and ciabatta
4
15
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minutesApple capers are a wonderful product of nature. Their texture, colour and taste give a totally different dimension to a salade that hardly any other ingredient could copy. In this ciabatta salad they have the same effect. The ciabatta bread that has been roasted in olive oil and garlic finds a perfect partner in the fresh and salty sour taste of the capers. Molto gustoso, is what they say in Italy. We say incredibly delicious.
Ingredients
1 red pepper and yellow pepper
1 red onion
3 ripe tomatoes
20 apple capers
1 ciabatta
5 cloves garlic
2 hands fresh spinach
fresh basil
olive oil and sunflower oil
salt and pepper
preparation
- Cut the peppers and the tomatoes in small pieces. Slice the red onions.
- Cut the ciabatta. Take off one of the crust sides. Cut the ciabatta now in even dices of 0,5 by 0,5 centimeters. Warm up 5 table spoons of sun flower oil in a frying pan. Press the garlic in the pan and add the ciabatta. Fry them on high heat, they need to become real crispy.
- Put the spinach in a salad bowl. Add the peppers, the red onions and the tomatoes.
- Mix 2 table spoons of red wine vinegar and 4 table spoons olive oil together. Add some salt and pepper. Pour over the salad. Cut the basil leaves and add them as well. Also bring in the apple capers gently in order for them to keep their shape.
- Add just prior before serving the ciabatta croutons.
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