Cuban Bread Salad Recipe

ingredients

Orange Sherry Vinaigrette
1/2 cup fresh orange juice
1 pinch kosher salt, to taste
1/4 cup sherry vinegar
1 cup extra-virgin olive oil
1 teaspoon toasted, freshly ground cumin, to taste
1 teaspoon toasted, freshly ground black pepper, to taste
3/4 cup loosely packed raisins

Bread Salad
2 tablespoons Spanish olive oil
4 slices Cuban bread or other crusty, rustic bread
4 cups mixed greens (e.g., romaine, red leaf, radicchio, Bibb and/or Belgian endive)
1/4 cup coarsely chopped, mixed, fresh herbs (e.g., sage, basil, rosemary and/or thyme leaves)
1/2 cup goat cheese
2 teaspoons finely chopped, fresh chives
kosher salt
freshly ground black pepper
4 small tomatoes
2 medium tomatoes, ends removed, cored and cut into 1/4-inch slices
2 tablespoons cilantro leaves, for garnish

directions

For Vinaigrette: Pour orange juice into a small heavy saucepan. Set over medium heat and reduce by half.

Remove from heat, turn into medium bowl and whisk together with salt and vinegar. Continue whisking and add olive oil, cumin and pepper. Adjust seasonings to taste.

Measure raisins into a small bowl and add vinaigrette to cover. Set aside. Reserve remaining vinaigrette.

For Bread Salad: Heat olive oil in a cast iron skillet over medium heat. Saute bread on both sides until golden. Remove from pan.

Drain raisins and place in a large bowl. Add greens, herbs and reserved vinaigrette, 1/4 cup at a time, tossing gently until mixed.

To Serve: Combine goat cheese, chives, salt and pepper to taste. Remove tops from small tomatoes, hollow out seeds, and fill with cheese mixture.

Arrange tomato slices in center of each serving plate and top with a slice of bread and about 1 cup of salad. Place a filled tomato on the side and garnish with cilantro. Serve immediately.

nutrition data

Nutritional data has not been calculated yet.

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