Spicy Moroccan Bread Salad
photo by Dr. Jenny
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
4 salads
- Serves:
- 4
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
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine 1/4 cup olive oil, the garlic, and the cumin.
- Add the bread and toss.
- Scatter the bread onto a baking sheet and bake, tossing occasionally, if necessary, until toasted.
- In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and the remaining 1/4 cup of olive oil.
- Add the bread and toss. Let stand for 1 hour.
- Season with salt and pepper if you want.
- Tip: something I haven't tried is toasting the bread in the toaster first and then dipping.
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Reviews
-
We really enjoyed this salad last night with salmon. I used half of a baguette that I bought at the local grocery. This worked well. I am not a fan of Jarlsberg, so I subbed Vermont White Cheddar, which was perfect. The salad is very mild tasting, but good. Both DH and I would have it again so it is going into my keeper file. Thanks! Made for Sun and Spice 2013.
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I wasn't sure about how this would taste but it was really good! I used sheepherder's bread. Next time I may use 1/2 sheedherder's bread. I think I'll make this the next time I have some bread that is going stale on my counter. I know it was supposed to sit an hour but hubby and I kept picking at it - it was so good! Thanks for posting! Made for ZWT6 - Redhot Renedages.
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Every lo-carbers nightmare or maybe dream! If you don't have country bread, don't be afraid to try this one. I used regular boring white bread and it was so tasty. I eased up on the olive oil, and added extra chick-peas. It has great texture from the nuts and celery. Made for Zingo ZWT 6 by an Unruly Under the Influence.
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RECIPE SUBMITTED BY
<p>I live in Minnesota (brr) and enjoy cooking, reading, and relaxing. My real name is Brianna so feel free to call me by that name. I have just finished my first year of college. Looking forward to cooking over the summer :)</p>
<p>Also, if you were wondering about my username that is because whenever I sign up for a site that requires a username this is what I would use (since it is unique and when I first came up with it I was reading Tom Sawyer). I guess I could change it but I haven't.</p>