Tomato Bread Salad with Watercress Salsa Verde - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe By: Nick Fauchald A bright-tasting salsa verde, made with watercress, capers, garlic and anchovy, lends flavor to a luscious salad of juicy ripe tomatoes, chewy bread cubes and salty pecorino cheese. The salsa verde is good on almost anything, from
Ingredients
- 2 c. watercress leaves
- 2 tbsp. capers
- 1 clove garlic
- 1 oil-packed anchovy fillet
- 1/2 c. extra-virgin olive oil
- 1/4 c. red wine vinegar
- kosher salt and freshly ground pepper
- 8 c. diced ciabatta bread (1 1/4-inch dice)
- 1 lb. tomatoes
- 1 1/2 oz. shaved pecorino cheese (3/4 cup)
Instructions
- In a food processor, pulse the watercress, capers, garlic and anchovy until finely chopped. Add the oil and vinegar and process until the dressing is smooth. Season with salt and pepper.
- In a large bowl, toss the ciabatta, tomatoes, shaved pecorino and dressing; season with salt and pepper and serve.
- Wine Recommendation: Herbal New Zealand Sauvignon Blanc: 2006 Wairau River.
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