Abundanza Organic Italian Chopped Salad In Warm Rosemary Bread Shells
From mystic_river1 15 years agoIngredients
- 2 pkg. (14 oz. each) Hearth Fired Artisan rosemary olive oil Petite Loaves shopping list
- 1 pkg. (about 8 to 10 oz.) Italian blend lettuce, finely chopped shopping list
- 1/2 cup chopped cucumber shopping list
- 3 oz. provolone cheese, diced (1/2 cup) shopping list
- 1/4 cup chopped red onion shopping list
- 1/2 cup olive oil shopping list
- 2 tbsp. red wine vinegar shopping list
- 1 tbsp. chopped shallot shopping list
- 1 tbsp. chopped fresh Italian flat-leaf parsley shopping list
- 2 tsp. chopped fresh fresh oregano leaves shopping list
- 1 tsp. chopped fresh basil leaves shopping list
- 1/2 tsp. sugar shopping list
- 1/8 tsp. freshly ground black pepper shopping list
- 1 small clove garlic, minced shopping list
How to make it
- Bake and cool the bread according to the package directions.
- Slice about 1/4 off the top of the loaf of bread and set aside.
- Pull out the bread in chunks, leaving a 1/4-inch thick shell
- Cut the bread chunks into 1/2-inch cubes.
- Stir lettuce, cucumber, cheese, red onion and reserved bread in a large bowl.
- Beat the oil, vinegar, shallot, parsley, oregano, basil, sugar, black pepper and garlic with a whisk or a fork in a small bowl.
- Season to taste.
- Pour the dressing over the salad mixture, tossing until lightly coated.
- Divide the salad mixture among the bread shells.
- Serve immediately with reserved bread slice.
People Who Like This Dish 4
- trigger MA
- a1patti Salem, MA
- waterlily Joplin, MO
- unclefedor Tula, RU
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 3 people-
This is a great idea Joymarie perfect for a picnic.
Love it , high five
Michaeltrigger in loved it -
wow! cool! +5!
unclefedor in Tula loved it
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