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Location: Texas, United States

Monday, March 31, 2008

Spicy Moroccan Bread Salad

½ cup olive oil, divided
2 cloves garlic, finely chopped
1 tsp ground cumin
1 lb loaf, torn into ½-inch pieces
salt and pepper
4 ribs celery, with leaves, sliced
1 cup canned chickpeas, drained
4 oz jarlsberg cheese, cut into ¼-inch cubes (I used mozzarella; no jarlsberg to be found in this town.)
½ cup slivered almonds, toasted
¼ cup red wine vinegar

Preheat oven to 350 degrees. In a large bowl, combine ¼ cup olive oil, the garlic, and cumin. Add the bread and toss; season with salt and pepper. Scatter on a baking sheet and bake, tossing occasionally, until toasted.
In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and remaining olive oil. Add the bread and toss. Let stand for 1 hour. Season with salt and pepper.

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