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[quote=Anonymous]As others have said, a fairly strong vinegar is key. Sherry is classic; I usually use a good red wine vinegar if I don't have it. To the bread-haters: my technique is to soften the bread in oil and vinegar for about ten minutes while prepping the veggies. Contrary to a PP, yes the bread soaks up the flavors and that's a good thing, because it then imparts oil-and-vinegar goodness to the whole mixture once blended. I use a good-quality bread with some substance of its own, old baquette if one is handy.[/quote]
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