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This dish, cappon magro, is a traditional Ligurian salad made with moistened bread or crackers. According to Michela Larson, "It was originally made for Ligurian sailors, and included dried dolphin and hard tack." More Main Course Salads

Michela Larson
September 2007

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Recipe Summary

total:
30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the broiler. Toast the bread for about 1 minute, turning once, until golden. Let cool, then rub the toasts with the garlic. In a bowl, combine the water and vinegar; sprinkle on the bread and let stand for 1 minute, until moistened slightly.

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  • Break the bread into chunks; transfer to a bowl. Add the tomatoes, cucumber, scallion, olives, basil, oregano, capers, anchovies, tuna and oil. Season with salt and pepper and toss. Serve with the Farinata.

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