4 cup Bread
3 Tbs Olive oil
3 each Tomato
1 Cucumber
Green Onions
4 g Basil Fresh
2 g Mint, Fresh
1/4 Cup sherry vinegar
2 TBSP dulse 2TB
1 Tbs Mustard, Dijon
Method
Bread Portion Wise: 4 slices of bread. Ideally sourdough. If not then maybe a nice bread with nuts and seeds.
Heat oven to 400f. Cut your bread into large bite sized croutons. Toss in 2TB of olive oil and sprinkle with
salt and pepper. Lay out on a baking tray and toast in oven for 10-15 minutes, tossing a few times to get all
sides toasted. Set aside.
Veg prep: Cut your tomatoes in half, then into small wedges. Place in a colander and toss with 1tsp of salt.
Let sit over a bowl catching the tomato juice while you prep the other veggies. Cut your cucumber in half and
cut medium half circles. Cut green onions into rings. Mince the basil and
mint.
Add all veggies and herbs into a large bowl.
Pour out half of the tomato juice and then whisk in the vinegar/dulse/mustard mixture and 1TB of olive oil.
Add the dressing to the vegetables and add your croutons. Mix all together very well and let sit for 10
minutes to fully blend. Serve.
Pairing Inspiration: Delicious with pan fried scallops or poached shrimp tossed in the salad for an extra
oumph.
