by maximios •
Recipes
A cross between panzanella and a chef’s salad,
this recipe calls for more croutons than lettuce.
I can just imagine this salad in the summer when home-grown, juicy tomatoes are at their peak!
1 loaf country-style bread, cut into 1-inch cubes (about 5 cups)
2/3 cup plus 3 Tbsp. olive oil
1/4 cup red wine-vinegar
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 lb. Gruyere (or cheese of your choice) cut into 1/2-inch cubes
2 cups halved grape tomatoes
1 rib celery, sliced
1/2 small sweet onion, thinly sliced
1/4 cup minced fresh parsley
1/2 head romaine lettuce, cut into bite-size pieces
6 oz. sliced Black Forest Ham, cut into strips
Heat oven to 325 degrees F.
Toss bread cubes with 3 Tbsp. olive oil and spread on baking sheet.
Bake, stirring once or twice, until crisp and lightly browned, about 15 minutes.
In a large bowl, whisk the vinegar, garlic, salt and pepper. Add the remaining
2/3 cup oil and whisk to combine.
Add the toasted bread, cheese, tomatoes, celery, onion and parsley and toss to coat
Let sit for 5 minutes.
Add the lettuce and ham and toss to combine.
You can lighten this up a bit by using canola oil in place of the olive oil – just as delicious!
Just be sure to toast the bread cubes in olive oil.
Enjoy!
Sharing with La Cocina de Leslie