Spicy Moroccan Bread Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another salad by Rachel Ray. You can substitute your favorite cheese for jarlsberg and if you want you can substitute your favorite bread for the peasant/country loaf. Ingredients:
1/2 cup extra virgin olive oil |
2 garlic cloves, finely chopped |
1 teaspoon ground cumin |
country bread, torn into about 1/2 inch pieces |
4 stalks celery & leaves, sliced |
1 cup canned chick-peas, drained |
4 ounces jarlsberg cheese, cut into about 1/4 inch cubes |
1/2 cup slivered almonds, toasted |
1/4 cup red wine vinegar |
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, combine 1/4 cup olive oil, the garlic, and the cumin.
3. Add the bread and toss.
4. Scatter the bread onto a baking sheet and bake, tossing occasionally, if necessary, until toasted.
5. In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and the remaining 1/4 cup of olive oil.
6. Add the bread and toss. Let stand for 1 hour.
7. Season with salt and pepper if you want.
8. Tip: something I haven't tried is toasting the bread in the toaster first and then dipping.
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