|1½ tsp||dry yeast|
|50 ml||water (hot)|
|510 g||bread flour|
|385 ml||water (room temperature)|
|4 tbsp||red wine vinegar|
|8 tbsp||olive oil|
|25 g||Parmesan cheese|
|30 g||pine nuts|
|5 tbsp||grapeseed oil|
|25 g||chopped peanuts|
|100 g||green beans (blanched)|
|flour for dusting|
|olive oil for greasing|
Sprinkle the yeast into a bowl with hot water and let it dissolve. Add flour and salt to the bowl of a kitchen machine. Add water. Add yeast mixture, knead until combined, approx. 7 min. Cover with plastic wrap and let sit approx. 30 min.
Transfer dough to a floured work surface, sprinkling with more flour as needed. Pat the dough and use a bench scraper to help fold it into thirds a few times. Transfer to a greased baking sheet and cover with plastic. Let rest at room temperature until it has doubled in size, approx. 1 – 2 hrs.
Preheat the oven to 230°C/450°F and put an empty baking sheet in the bottom position. Transfer dough to a floured work surface and sprinkle with more flour. Cut the dough in half and fold each piece into thirds, then half, patting and shaping into a loaf as you go.
Flip each loaf seam side-down onto a baking sheet and stretch gently to lengthen. Transfer to the preheated oven. Pour some water into the bottom baking sheet and quickly shut the door. Bake the bread for approx. 30 min. Let the bread cool completely. Slice the bread into bite-sized cubes and toast the cubes in the oven at 180°C/350°F for approx. 8 – 10 min. or until just golden. Set aside.
Meanwhile, chop the tomatoes and slice the red onions and add to a bowl. Slice the cucumber and add to the bowl. For the caper vinaigrette, combine half the capers, red wine vinegar, tarragon leaves, and half the olive oil with salt and pepper in a food processor. Mix to emulsify. For the basil pesto, add grated Parmesan cheese, basil, half the garlic, toasted pine nuts, lemon juice, salt, and pepper to a blender. Mix into a paste then add remaining olive oil. For the spicy ginger dressing, add remaining garlic, ginger, grapeseed oil, and sambal to a food processor and mix to combine.
To assemble the salads, pour each dressing into a separate bowl. Divide the tomato-onion-cucumber mixture and ciabatta cubes evenly among the bowls. Add the remaining tarragon and capers to the salad with the caper vinaigrette, the chopped peanuts and blanched green beans to the salad with the spicy ginger dressing, and the mozzarella to the salad with the basil pesto. Enjoy!