Salade Rossoni

Here's a recipe for a salad consisting of greens such as water cress, baby arugula and/or sugar snap peas, olive oil soaked rustic bread chunks, fresh and smoked mozzarella and avocado. The name Rossoni originates from the Ferrara region of Italy.

Chop 20g basil. Slice 500g Tasty Tom tomatoes over the chopped basil. Move the basil and tomato mix to a jar and add 50g red wine vinegar, salt and pepper to taste. Cut the tomatoes further in the jar, mixing occasionally. The vinaigrette can be refrigerated and used to prepare multiple salads.

Slice off 1/8 of a loaf of rustic bread, preferably the end so as to maximize the crust in the slice. Slice lengthwise then cross wise into chunks. Add the chunks to the salad bowl with 50g Extra Virgin Olive Oil and toss to soak the chunks thoroughly. Remove the chunks to a cutting board.

Add the tomato basil vinaigrette to the bottom of the salad bowl. Wash the greens add on top of the vinaigrette.  Add bread chunks on top of the greens.

Wash the greens add on top of the vinaigrette. 

Add bread chunks on top of the greens. The oil left over on the board may be rubbed into the wood of the cutting board (that's what's going on in the movie at this time).

Chop Fresh (one Bocconchino) and Smoked Mozzarella (one slice, about 50g) into Small Chunks and add to the salad bowl.

Peel and slice a ripe avocado and add to the salad.

With the ingredients stratified, the salad can be refrigerated and served later (brought to a party or something). The salad should be mixed immediately before serving so the bread chunks don't get soggy. There is no need to dress the salad, but if necessary, more olive oil and vinegar may be added to taste.