Recipe - Pepper Amd Lemon Sauce

1 Sweet red pepper
2 cup Bread cubes, packed
(see note)
2 One half tablespoon Capers
1 tablespoon Fresh thyme leaves, minced
1 Green onion, minced
both white and green parts
1 Celery stalk,
trimmed and minced
2 One half tablespoon Olive oil
2 teaspoon Sherry vinegar
1 teaspoon Prepared Dijon mustard
Freshly ground pepper

Spear pepper with fork and hold over open flame until it blisters all over.
Place in plastic bag and set aside until skin loosens, about 30 minutes.
Meanwhile, place bread cubes in colander and hold under cold water to
dampen. Squeeze bread dry. Place in salad bowl. Add capers, thyme, green
onion and celery. Using sharp paring knife, peel skin off pepper. Core and
dice into halfinch pieces. Add to bread salad. Stir together oil, vinegar,
mustard and pepper to taste in small cup. Pour over salad and toss well.
NOTE: A good quality, crusty French bread is essential for this salad. It
should be at least one day old. If still soft, place bread cubes on baking
sheet and toast at 350 degrees for 5 to 10 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini