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1 ten-ounce country bread loaf, cut into 1-inch cubes (about 5 cups)
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2/3 cup plus 3 tablespoons olive oil
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1/4 cup plus 1 tablespoon red wine vinegar
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1 garlic clove, minced
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3/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1/2 pound Fontina cheese, cut into 1/2-inch cubes
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2 cups cherry tomatoes, halved
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1 rib celery, sliced
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1 small red onion, chopped
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1/4 cup fresh parsley, minced
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1/2 head romaine lettuce, cut into bite-size pieces (about 3 cups)
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6 ounces Black Forest ham, cut into strips approximately 1 1/2-by-1/2-inch
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Heat the oven to 325 degrees. Toss the bread cubes with the 3 tablespoons oil and spread on a large baking sheet. Bake, stirring once or twice, until crisp and lightly browned on the outside but still soft inside, about 15 minutes. Let cool.
In a large glass or stainless-steel bowl, whisk the vinegar, garlic, salt, and pepper. Add the remaining 2/3 cup oil slowly, whisking.
Add the toasted bread, cheese, tomatoes, celery, onion, and parsley and toss to coat. Let sit for 5 minutes. Add the lettuce and ham and toss again.
Notes:
You can use either a mild Dutch or Danish fontina for this recipe.
Tips:
Wine Recommendation:
This full-flavored salad can easily partner a red wine - even, because of its ham and cheese, one with some tannin. A Beaujolais-Villages, light-bodied, fruity, and just a bit tannic, will be delicious.
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