Bread Salad With Oven-dried Tomatoes And Cheeses |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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The Texas Cowboy Kitchen by Grady Spears with June Naylor Ingredients:
1/2 cup olive oil |
2 cups grated asiago or parmesan cheese |
2 tsp fresh garlic, minced |
juice of 3 limes |
6 cups day-old french or sourdough bread, cut into large cubes |
2 cups oven-dried tomatoes |
3/4 cup red onion, thinly sliced |
1 large head romaine lettuce, washed and torn into large pieces |
kosher salt and freshly ground coarse black pepper |
1 cup creamy goat cheese |
oven dried tomatoes: makes about 3 cups |
12 roma or plum toamtoes |
2 tbs vegetable oil |
2 tbs chopped fresh thyme |
Directions:
1. 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.
2. OVEN DRIED TOMATOES: Makes about 3 cups
3. 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.
4. 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.
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