50g Frisee salad
100g Radicchio salad
1 small loaf of country-style bread (preferable 2-3 days old)
3 red peppers
1 small cucumber (cut in cubes approx. 1cm)
1 large red onion (finely sliced)
3 ripe tomatoes (roughly chopped)
2tbls capers in vinegar
3tbls red wine vinegar
5tbls Italian extra virgin olive oil
8 anchovy fillets (chopped)
10 basil leaves (roughly sliced)
1tsp sugar
Salt & pepper to taste
In a pre-heated oven of 180Ί cook the peppers in a large roasting pan with 1 tablespoon of olive oil for approx. 20 minutes. Once blackened all over, remove from the oven, place in a large bowl and cover with cling-film.
In the meantime spread the bread in a large roasting tin and toast in the oven for approx. 10 minutes or until golden and crisp.
In a large bowl, mix the salads, cucumber, onions, capers tomatoes, basil and anchovies together. Dress with the vinegar and the remaining extra virgin olive oil, season with sugar, salt and pepper and mix well.
Remove the skin and the seeds from the warm roasted peppers and cut into strips. Place in the bowl with the rest of the salad adding in the warm bread. Give it a good stir and serve immediately.
Chef Gino DAcampo.