Crab Panzanella
Crab and bread salad.
Simon Rimmer, Sunday Brunch
Ingredients
- 1kg plum tomatoes
- 3 red peppers
- 3 yellow peppers
- 1 small red chilli, chopped
- 100g capers
- 12 large olives
- 1 loaf of ciabatta bread
- 60ml red wine vinegar
- 5 cloves garlic, crushed
- 300ml extra virgin olive oil
- 1/2 bunch of fresh basil leaves, torn
- 275g fresh picked white crab meat
Method
- Skin 500g plum tomatoes (cut cross at bottom, plunge in boiling water for 30 seconds then ice water), cut into quarters, scrape out the seeds. Put in a bowl.
- Blend the seeds with another 500g plum tomatoes, pass through a sieve so you have only the juice.
- Grill or roast the peppers till black, put in a plastic bag to cool (helps with skinning). Peel the skins off, deseed and cut into 8 pieces each. Put this with the tomatoes.
- Add the chilli, capers and olives.
- Tear a loaf of ciabatta into big chunks and put in a separate bowl
- Add vinegar, garlic, salt & pepper and olive oil to the tomato juice and whisk well.
- Pour over the bread and let it lie for 10 minutes.
- Gently combine everything including the basil and crab meat.
