Prep 15 mins
Cook 15 mins
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.
- 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
- 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.
* Not spicy
* I used cheese on hand, blue cheese, and found this to be very overpowering.
* I'd make this again, with a milder cheese and some different spices to kick up the taste!
* Easy to throw together
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.
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.