Right in the Bread Basket
Bread Salad - Series 5
Light, fresh, and crisp, this salad has the best of everything--fresh
vegetables, a lovely dressing and the satisfaction of bread. A light meal
or side dish, this salad is summer at its best.

What You'll Need
1 cup fresh or frozen corn kernels
1 carrot, very thin oblong pieces
1 red onion, thin half moon slices
1 small bunch broccoli rabe or other green, rinsed well, left whole
6-8 red radishes, thinly sliced
1-2 cucumbers, thinly sliced on the diagonal
12-15 oil-cured black olives, pitted, coarsely minced
several slices whole grain sourdough bread, cubed
dressing:
1⁄2 cup extra virgin olive oil
2-3 tablespoons balsamic vinegar
2 teaspoons umeboshi vinegar
1 teaspoon sea salt
5-6 fresh basil leaves, finely minced

Instructions
Bring a pot of water to a boil. Blanche the corn for about 30 seconds,
drain and place in a mixing bowl. Blanche carrot for about one minute,
drain and add to corn. Blanche greens for about a minute, drain and cut
into bite-sized pieces. Blanche red onions for about 30 seconds, drain and
add to corn and carrots. Mix cooked greens, radishes, cucumbers and olives
into the corn and carrot mixture.
Prepare the dressing by simply whisking the ingredients together until
smooth. Adjust flavor to your taste. Stir dressing gently into vegetable
mixture and fold in bread cubes. Set aside to marinate for at least one
hour before serving. The longer the salad can marinate, the better the
flavors will develop. Stir occasionally as the salad marinates. Makes 5-6
servings.