Bread Salad With Oven-dried Tomatoes And Cheeses
From choclytcandy 13 years ago
- 2 hours to make
- Serves 8
The Texas Cowboy Kitchen by Grady Spears with June Naylor
Ingredients
- 1/2 cup olive oil shopping list
- 2 cups grated Asiago or Parmesan cheese shopping list
- 2 tsp fresh garlic, minced shopping list
- juice of 3 limes shopping list
- 6 cups day-old French or sourdough bread, cut into large cubes shopping list
- 2 cups oven-dried tomatoes shopping list
- 3/4 cup red onion, thinly sliced shopping list
- 1 large head Romaine lettuce, washed and torn into large pieces shopping list
- Kosher salt and freshly ground coarse black pepper shopping list
- 1 cup creamy goat cheese shopping list
- OVEN DRIED TOMATOES: Makes about 3 cups shopping list
- 12 roma or plum toamtoes shopping list
- 2 tbs vegetable oil shopping list
- 2 tbs chopped fresh thyme shopping list
How to make it
- In a large bowl, combine the oil, cheese, garlic, and lime juice, mixing well. Add the bread and toss to coat. Add the tomatoes, onion, and romaine, gently tossing to coat the lettuce. Sprinkle in salt and pepper, and top each salad with dollop of goat cheese and serve.
- OVEN DRIED TOMATOES: Makes about 3 cups
- Preheat oven to 250 degrees. Cut each tomato in half lengthwise. With a spoon, scoop out pulp and discard. In a bowl, toss the tomato hulls, oil, and thyme until the tomatoes are well coated. Place the tomatoes, skin side down, on a baking sheet, arranging so they are not touching.
- Cook for about 1 1/2 hours or until the tomatoes are dried. Remove from the oven and cool. Transfer to an airtight container and refrigerate until ready to use.
People Who Like This Dish 1
- djimmey EATONVILLE, WA
- choclytcandy Dallas, Dallas
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