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Lexington Farmers' Market Recipes
All
original recipes provided here are courtesy and copyright
Chef Liza Connolly and the Lexington Farmers' Market
August 22, 2006
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My
Panzanella
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* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
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*
3-4 ripe tomatoes
* 1 lb. fresh mozzarella
1 cup pitted Kalamata olives
3 Tbs. capers, rinsed
* 8 slices crusty bread (day
old is best)
* 1 clove garlic
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*
1/4 cup freshly torn basil leaves
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
A pinch of kosher salt and freshly ground black pepper
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Wash and dice fresh tomatoes; put
in mixing bowl. Cube fresh
mozzarella, and add with pitted Kalamata olives and capers to tomatoes.
Toast slices of crusty / day old bread. Rub with a clove of
garlic; cube and add to tomato mixture.
Wash and dry basil. Tear leaves into salad.
Pour olive oil and vinegar into mix, and season with salt and
pepper. toss to moisten
bread. Let rest half an hour at room temperature before serving.
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Please
Note: ***This Panzanella recipe can be found in the Bridge School
International Cookbook, with many more wonderful recipes.
If you are interested in purchasing one for $10, please contact
me at: lizaconnolly@comcast.net.
One third of the proceeds goes to Oxfam
America
to feed Hungry children and the rest to support healthy educational/food
related projects at the
Bridge
School
.
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