Yield: 12 servings Bread: 2 loaves focaccia bread (approx. 9-in. diameter ea.) 3 Tbsps. olive oil 1⁄2 tsp. kosher salt 1⁄4 tsp. coarse ground pepper 2 Tbsps. chopped fresh basil Vinaigrete: 2⁄3 cup olive oil 1⁄3 cup apple cider vinegar 2 tsps. D ijon mustard 11⁄2 tsps. sugar 11⁄2 tsps. pepper 1⁄2 tsp. curry powder 1⁄3 cup minced fresh parsley Egg salad: 16 large eggs, hard-cooked and sliced or chopped 3 Tbsps. capers, drained 1⁄2 cup feta cheese, crumbled 1⁄2 cup roasted red peppers, ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.