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Spicy Moroccan Bread Salad

April 2008
Spicy Moroccan Bread Salad

by 2 people

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Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 1 pound peasant loaf, torn into 1/2-inch pieces
  • Salt and pepper
  • 4 ribs celery with leaves, sliced
  • 1 cup canned chickpeas, drained
  • 4 ounces jarlsberg cheese, cut into 1/4-inch cubes
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup red wine vinegar
Directions
  1. Preheat the oven to 350 degrees . In a large bowl, combine 1/4 cup olive oil, the garlic and cumin. Add the bread and toss; season with salt and pepper. Scatter on a baking sheet and bake, tossing occasionally, until toasted.
  2. In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar and remaining 1/4 cup olive oil. Add the bread and toss. Let stand for 1 hour. Season with salt and pepper.
Tip Sweeten the deal
  • Add golden raisins.