Instructions: 1 Red onion, julienned
2 homegrown tomatoes, cut into wedges
3 roasted red bell peppers, julienned (see note)

2 tablespoons mashed capers
5 anchovy fillets, mashed into a paste
1 tablespoon minced garlic
1/3 cup red wine vinegar
Kosher salt and freshly cracked black pepper 1 cup extra-virgin olive oil
6 cups mixed salad greens
1/4 cup freshly grated parmesan cheese
1/2 cup whole, small-leaf fresh basil

Preheat oven to 300 degrees.

Arrange the bread cubes in a single layer on a baking sheet. Place the bread crumbs on another baking sheet. Bake until each is crisp and toasted, about 30 to 45 minutes. Toss the bread crumbs once or twice while baking. When crisp, remove from the oven to cool.

Meanwhile, combine the cucumber, red onion, tomatoes, red peppers and capers

In a mixing bowl.

In a small bowl, combine the mashed anchovies, garlic, red wine vinegar and salt and pepper to taste. Whisk in the olive oil.

Pour the dressing over the vegetables in the mixing bowl. Toss gently to coat and refrigerate for about 3 hours. Bring to room temperature before finishing the salad.

When ready to serve, drain the excess dressing from the vegetable mixture.

Add the mixed greens, parmesan cheese, basil, toasted bread cubes and toasted bread crumbs. Toss gently and taste for seasoning. Adjust seasoning with salt and pepper. Arrange on one large plate or on 4 smaller plates and serve.

Note: To roast peppers, place on broiler pan and broil about 5 to 6 inches from the heat source, turning often, until skin is charred on all sides. Place

In a bag or covered bowl for about 10 minutes. Skin should peel right off.

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