Wednesday, January 2, 2008

Salad of Parsley, Capers, Black Olives and Tomatoes on Bruschetta

Well, its that time of year again, where we need to make new year's resolutions and as always, mine is to lose a few pounds. I always do this to myself. I spend the first half of the year being super good, so I can lose all the wight I put on over the holidays, just to over indulge in the last couple of months of the year and then vow to do it all again. Maybe this year, my resolution should be to stay good over the holidays. But for now, that is 10-12 months away and I need to drop the pounds from this past holiday season.

Therefore, we start the year with a salad. No the best time to do this, as its cold and produce is not exactly fresh, however I did manage to find some great tomatoes (surprise) at the wholesale market. Yes, I know they are imported from California, or some such place and have a big carbon footprint, but I couldn't help it...I was just dying for some great tasting veggies.

This recipe comes from Delicious magazine, Volume 4, Issue 10 and was wonderful. I didn't think it would fill me up, but it definitely did and for a bit of protein, I served with a couple slices of deli cut turkey. Not really suited to the frigid cold outside, but it went down a treat in our lovely heated little home and provided just the veggie boost I have been craving :)

Happy New Year!!

Salad of Parsley, Capers, Black Olives and Tomatoes on Bruschetta
(Serves 4)

1 bunch flat leaf parsley
3 ripe tomatoes
1 tbs capers, rinsed and roughly chopped
20 small black olives, pitted
2 tbs olive oil
juice of 1/2 lemon
4 slices of ciabatta bread
1 garlic clove, cut in half
soft goat's cheese, to serve

1. Remove the leaves of the parsley and discard the stems. Roughly chop and place in a bowl. Cut up the tomatoes in uneven wedges and add to the bowl. Throw in the capers and olives and dress with olive oil and lemon juice. Generously season with salt and pepper.

2. Preheat the grill (broiler) to high. Broil bread slices for 1 minutes on each side or until lightly browned. Rub gently with cut side of the garlic and drizzle with a little extra olive oil.

3. Top each slice of toast with salad and dollops of goat's cheese. Serve immediately.