FRESH BREAD SALAD (Vegetarian)

Vinaigrette
1/4 c. red wine vinegar, or lighter rice vinegar
1 c. olive oil
1 Tbs. chopped shallot
1 Tbs. Dijon mustard
1 Tbs. fresh basil, chiffonade (SUB herb of your choosing
Salt and fresh pepper
Combine all ingredients in a small mixing bowl and whisk thoroughly.
Salad
8 c. foccacia or a artisan high fiber bread, cut in a medium to large dice and slightly sautéed in a dry pan (or,with a add bit of olive oil)
6 oz. mixed greens or lettuce of your choice (add more if needed)
1 lb. asparagus, grilled with fresh garlic, oil, salt and pepper; cut into 1-inch lengths
1 c. of tomatoes (grape, Roma, heirloom I.e.)
1 cucumber peeled, cut in half lengthwise and cut on the bias
1 c. sugar snap peas or another sweet veggie
1 c. artichoke hearts, quartered
Place all ingredients in a mixing bowl and toss with vinaigrette. Serve immediately. Yields 4-6 servings.
Note: I've add at times when I didn't have all the ingredients what left-over veggies in the fridge, This is not new to my generation that started the cassroles.
You do need the fresh warm bread which is basic. Green beans instead of fresh asparagus? Or, 1/4 cup Gabon so beans i.e.could be substituted added or, such as, 1/3 cup of mixed frozen veg. just don't over due the BALANCES of the 3 main ingredients; lettuce, bread and the dressing.
Needless to say, this could have chopped leftover meats, boiled eggs, veggie bacon, tofu etc, but don't over due.
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