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1 Red Pepper
2 cup French Bread, Cubed
2½ tablespoon Capers
1 tablespoon Thyme, Fresh, Chopped
1 Green Onion, Minced
1 stick Celery, Diced
2½ tablespoon Olive Oil
2 teaspoon Wine Vinegar
1 teaspoon Dijon Mustard
Spear pepper with fork and hold over open flame until it blisters all over. Place in plastic bag and set aside until skin loosens, about 30 mins. Meanwhile, place bread cubes in colander and hold under cold water to dampen. Squeeze bread dry. Place in salad bowl. Add capers, thyme, green onion and celery. Using sharp paring knife, peel skin off pepper. Core and dice into half inch pieces. Add to bread salad. Stir together oil, vinegar, mustard and pepper to taste in small cup. Pour over salad and toss well.
2 cup French Bread, Cubed
2½ tablespoon Capers
1 tablespoon Thyme, Fresh, Chopped
1 Green Onion, Minced
1 stick Celery, Diced
2½ tablespoon Olive Oil
2 teaspoon Wine Vinegar
1 teaspoon Dijon Mustard
Spear pepper with fork and hold over open flame until it blisters all over. Place in plastic bag and set aside until skin loosens, about 30 mins. Meanwhile, place bread cubes in colander and hold under cold water to dampen. Squeeze bread dry. Place in salad bowl. Add capers, thyme, green onion and celery. Using sharp paring knife, peel skin off pepper. Core and dice into half inch pieces. Add to bread salad. Stir together oil, vinegar, mustard and pepper to taste in small cup. Pour over salad and toss well.