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Bread Salad with Fontina and Black-Forest Ham

Source: Quick from Scratch - One Dish Meals
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Serves 4
A cross between panzanella (Italian bread salad) and an upscale chef's salad, this recipe calls for more croutons than lettuce and incorporates cubes of fontina and strips of silky cured ham. Use either a mild Dutch or Danish fontina or a more assertive Italian cheese, depending on your taste.
RECIPE INGREDIENTS
1 10-ounce loaf country-style bread, cut into 1-inch cubes (about 5 cups)
2/3 cup plus 3 tablespoons olive oil
1/4 cup plus 1 tablespoon red wine vinegar
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 pound fontina cheese, cut into 1/2-inch cubes
2 cups halved cherry tomatoes
1 rib celery, sliced
1 small red onion, chopped
1/4 cup minced fresh parsley
1/2 head romaine lettuce, cut into bite-size pieces (about 3 cups)
6 ounces sliced Black Forest ham, cut into strips approximately 1 1/2 by 1/2 inch
Bread Salad with Fontina and Black-Forest Ham Recipe at Cooking.com
DIRECTIONS
Heat the oven to 325 degrees F. 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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 691
Fat. Total: 50g
Fiber: 5g
Carbohydrates, Total: 44g
Sodium: 1306mg
% Cal. from Fat: 65%
Cholesterol: 25mg
Protein: 18g
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