Title: Tomato Salad with Hard-Boiled Eggs
Categories: September 1
Yield: 1 servings

2 sl Day-old homemade-style white
-bread; crusts removed and
; the bread cut into
; 1/2-inch cubes
1/2 tb Unsalted butter; melted
1 tb Red-wine vinegar
1/4 c Extra-virgin olive oil
2 Tomatoes; seeded and chopped
1/4 c Finely chopped scallion
-green
3 Kalamata or other
-brine-cured olives; cut
-into slivers
2 Hard-boiled large eggs;
-sliced thin
; lengthwise

In a bowl toss the bread cubes with the butter and salt to taste, spread
them in a jelly-roll pan, and bake them in a preheated 375°F. oven for
4 to 6 minutes, or until they are golden. In a bowl whisk together the
vinegar, the oil, and salt and pepper to taste until the dressing is
emulsified, add the tomatoes, the scallion green, the olives, and the
croutons, and toss the salad until it is combined well. Divide the salad
between 2 plates and top it with the egg slices.

Serves 2.

Gourmet September 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.