SPICY MOROCCAN BREAD SALAD

Spicy Moroccan Bread Salad image

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.

Provided by tomsawyer

Categories Greens

Time 30m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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.

*** Explore more Spicy Moroccan Bread Salad Recipes »

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