Garrotxa Bread Salad

September 2, 2014
Dinner, Summer, Lunch, Fall, Healthy, Mediterranean, Salads

Serves: 6 to 8

White Wine Vinaigrette
¼ cup white wine vinegar
2 tablespoons Dijon mustard
2 teaspoon clover honey
½ teaspoon kosher salt
1/8 teaspoon finely ground black pepper
½ cup canola oil (at Gato we use a blended oil which is half EVOO and half canola0

Whisk together all ingredients in a bowl until emulsified.

1 loaf Ciabatta bread, cut into 1-inch dice*
¼ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
White Wine Vinaigrette
3 tablespoons prepared horseradish, drained
4 ounces quince paste, cut into ½-inch dice*
8 ounces garrotxa cheese, grated coarsely

1. Preheat the oven to 325 degrees F. Toss the bread with the olive oil and season with salt and pepper. Lay on a baking sheet in an even layer and bake, turning once, in the oven until outside is lightly golden brown and inside is still chewy, about 10 minutes. Remove from the oven and let cool slightly

2. While the bread is toasting, add ½ of the vinaigrette to the bowl and stir in the horseradish and quince paste. Add the bread, cheese and remaining vinaigrette and gently toss to coat the bread; season with salt and pepper to taste.

*At Gato, the components of this salad are diced very small as it is served as part of the small plates selection on the menu. When making the salad for serving at home, the size of the dice can be larger.