Spicy Moroccan Bread Salad
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.
- Ready In:
- 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.
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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.Reply
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.Reply
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