Spicy Moroccan Bread Salad

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Spicy Moroccan Bread Salad

Jean Galton

From Every Day with Rachael Ray
April 2008

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SERVES 4
Prep Time: 15 min
Cook Time: 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





1. 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.
2. 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.



substitute for red wine vinegar

apple cider vinegar OR rice vinegar

http://www.rachaelraymag.com/recipe...alad/article.html?trkid=edwrrnewsletter041508
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