ORANGE-WATERCRESS BREAD SALAD

Orange-Watercress Bread Salad image

Provided by Athena Reese

Categories Salad

Time 40m

Yield 6

Number Of Ingredients 9

2 cups cubed country-style sourdough bread
3 tablespoons olive oil, divided
⅓ cup sliced almonds
2 tablespoons minced shallot
½ cup olive oil
2 tablespoons red wine vinegar
1 pinch salt and ground black pepper to taste
6 ounces watercress
¼ cup orange segments

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Spread bread cubes on a rimmed baking sheet and drizzle with 2 tablespoons olive oil.
Bake in the preheated oven until bread is toasted but still chewy, about 8 minutes. Remove from the oven and let cool, about 10 minutes.
While bread cools, heat a frying pan over medium heat. Toast almonds in the hot pan, stirring continuously, until golden, about 5 minutes. Remove from heat and set aside.
Pour 1 tablespoon olive oil into the frying pan and heat over medium heat. Add shallot and cook and stir for 2 minutes. Transfer to a small bowl; whisk in 1/2 cup olive oil and red wine vinegar until blended for a vinaigrette. Season with salt and pepper.
Toss toasted bread, watercress, almonds, and orange segments together in a large serving bowl. Add vinaigrette and toss to coat evenly. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 376 calories, Carbohydrate 23.5 g, Fat 29.4 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 3.9 g, Sodium 266 mg, Sugar 2.1 g