HAM AND CHEESE SALAD WITH RYE BREAD CROUTONS
This is a fun twist of the sandwich classic, by Grace Parisi for Food and Wine Magazine. She makes this ham salad mixed with crunchy rye bread croutons and little bits of Gruyere cheese. Then she tosses it in a mustardy dressing with celery and chives. Grace likes to wrap the salad in Bibb lettuce leaves for an inside-out sandwich. You may choose to serve any way you'd like. Note: you can prepare the rye croutons in advance.
Provided by LifeIsGood
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- On a rimmed baking sheet, toss the rye bread cubes with 2 Tablespoons of the canola oil. Bake for about 15 minutes, stirring once, until the bread is lightly toasted. Let cool.
- In a bowl, whisk the mustard with the mayo and vinegar. Gradually whisk the remaining 3 Tablespoons of canola oil and season with pepper to taste. Add the chopped celery, ham, Gruyere, snipped chives and the rye bread croutons. Toss well and serve immediately.
- Note: the rye bread croutons can be made in advance and stored in an airtight container for up to 1 day.
Nutrition Facts : Calories 624.5, Fat 42.2, SaturatedFat 13.7, Cholesterol 125, Sodium 2463.7, Carbohydrate 18.7, Fiber 2.7, Sugar 2, Protein 42.5
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