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Spicy Moroccan Bread Salad

April 2008

Spicy Moroccan Bread Salad

Shimon & Tammar enlarge

By: Jean Galton

From: On Hand » Part of these menus: Bacon-Avocado Griddle Pizzas and more! »
On Hand: Main-Course Salads »

Key:

These recipes can be made in 30 minutes or less.

Fast

Our veggie-friendly dishes have no meat or fish.

Veg Out

4 Servings
Prep 15 min
Cook 15 min (plus standing)

Ingredients:

1/2 cup extra-virgin olive oil
2 cloves garlic, finely chopped
One 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

Sweeten the deal
Add golden raisins.

Directions:

Preheat the oven to 350°. 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.
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.

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