1 lb romaine lettuce, washed, torn into pieces
1 large cucumber, seeded, sliced thin
2 stalks celery, sliced thin
1 large tomato, cut into thin wedges
1 c sliced radishes
½ lb French bread, slightly stale, cubed
½ red onion, thinly sliced
1 c olive oil
½ c wine vinegar
1 t basil
2 cloves garlic, minced or crushed
½ t salt
Black pepper to taste
½ c parmesan cheese, grated
Put the lettuce, cucumber, celery, tomato, radishes, bread, and onion in a large bowl.
Put the oil, vinegar, basil, garlic, salt, and pepper in the container of a blender and blend on high speed for one minute. Pour the dressing over the salad, sprinkle on cheese, and toss gently for several minutes. The bread will soak up a lot of the dressing. Taste and correct the seasoning with more salt and pepper if desired.
Chill the salad for at least ½ hour before serving it. Serves 6-8.
Notes: This green salad, the Tuscan brainstorm for using up yesterday’s bread, is unlike others in that it can be made several hours ahead of time and will still be perfectly wonderful. Just toss it again shortly before serving. Serve it as a first course on its own or as part of an antipasto.
