Abundanza Organic Italian Chopped Salad In Warm R... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Easy as 1-2-3- and ready lickety-split. Great for brunch or when unexpected guests pop in. An Italian steakhouse classic includes chopped radicchio, cucumber, romaine and red onion, diced provolone and cubes of rosemary Artisan Bread all tossed with a vibrant, herbed vinaigrette and served in a rustic bread bowl. Read more . Great accompaniment to ribs, chicken or steaks. Ingredients:
2 pkg. (14 oz. each) hearth fired artisan rosemary olive oil petite loaves |
1 pkg. (about 8 to 10 oz.) italian blend lettuce, finely chopped |
1/2 cup chopped cucumber |
3 oz. provolone cheese, diced (1/2 cup) |
1/4 cup chopped red onion |
1/2 cup olive oil |
2 tbsp. red wine vinegar |
1 tbsp. chopped shallot |
1 tbsp. chopped fresh italian flat-leaf parsley |
2 tsp. chopped fresh fresh oregano leaves |
1 tsp. chopped fresh basil leaves |
1/2 tsp. sugar |
1/8 tsp. freshly ground black pepper |
1 small clove garlic, minced |
Directions:
1. Bake and cool the bread according to the package directions.
2. Slice about 1/4 off the top of the loaf of bread and set aside.
3. Pull out the bread in chunks, leaving a 1/4-inch thick shell
4. Cut the bread chunks into 1/2-inch cubes.
5. Stir lettuce, cucumber, cheese, red onion and reserved bread in a large bowl.
6. Beat the oil, vinegar, shallot, parsley, oregano, basil, sugar, black pepper and garlic with a whisk or a fork in a small bowl.
7. Season to taste.
8. Pour the dressing over the salad mixture, tossing until lightly coated.
9. Divide the salad mixture among the bread shells.
10. Serve immediately with reserved bread slice.
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