Serves 4:
  • 2 red peppers
  • 2 heads of celery
  • Half a head of Iceberg lettuce
  • 12 pitted green olives
  • 1 clove of garlic
  • Extra virgin olive oil as required
  • 8 slices of homemade bread
For the sauce:
  • 2-4 tablespoons of juice of the cooked peppers
  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of white wine vinegar
  • 2 teaspoons of Dijon mustard
  • 1 teaspoon of orange honey
  • Warm water, salt and pepper to taste

Using a vegetable peeler, peel the celery into long strips and place them in icy cold water to crisp them up. Cut the washed, dried lettuce into strips of a similar size. Roast the two peppers in the oven until tender, peel them and cut into 5cm wide strips. Place the peppers in a bowl, season lightly with salt and leave to rest for 30 minutes. Start making the sauce, using a sieve to collect all the juices from the peppers. Place the juices in a food mixer and add the same amount of oil and white wine vinegar; add two teaspoons of mustard and a teaspoon of orange honey, blending all the ingredients well and adding a little warm water if necessary. Then season with salt and pepper. Mix the lettuce and celery strips in a salad bowl, then dress with some of the sauce and toss well to coat the salad. Brush the slices of bread with a little oil and toast them in the oven; rub the clove of garlic on the toast to accompany the salad. Plate up the salad and add the peppers, green olives and celery leaves, then drizzle the remaining sauce on top. Serve the salad with the garlic bruschetta.

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