Name: Bread Salad with Fontina and Black-Forest Ham
Yield: 4
Ingredients: 1 loaf country-style bread -; c. plus 3 tablespoons olive oil -; 1/4 c. plus 1 tablespoon red-wine vinegar -; 1 clove garlic -; 3/4 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 1/2 lb. Fontina -; 2 c. halved cherry tomatoes -; 1 Rib Celery -; 1 small red onion -; 1/4 c. minced fresh parsley -; 1/2 head romaine lettuce -; 6 oz. sliced Black Forest ham -

Bread Salad with Fontina and Black-Forest Ham

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Ingredients for - Bread Salad with Fontina and Black-Forest Ham

1. 1 loaf country-style bread -

2. c. plus 3 tablespoons olive oil -

3. 1/4 c. plus 1 tablespoon red-wine vinegar -

4. 1 clove garlic -

5. 3/4 tsp. salt -

6. 1/4 tsp. fresh-ground black pepper -

7. 1/2 lb. Fontina -

8. 2 c. halved cherry tomatoes -

9. 1 Rib Celery -

10. 1 small red onion -

11. 1/4 c. minced fresh parsley -

12. 1/2 head romaine lettuce -

13. 6 oz. sliced Black Forest ham -

How to cook deliciously - Bread Salad with Fontina and Black-Forest Ham

1. Stage

Heat the oven to 325°F. Toss the bread cubes with the 3 tablespoons oil and spread on a large baking sheet. Bake, stirring once or twice, until crisp and lightly browned on the outside but still soft inside, about 15 minutes. Let cool.

2. Stage

In a large glass or stainless-steel bowl, whisk the vinegar, garlic, salt, and pepper. Add the remaining 2/3 cup oil slowly, whisking.

3. Stage

Add the toasted bread, cheese, tomatoes, celery, onion, and parsley and toss to coat. Let sit for 5 minutes. Add the lettuce and ham and toss again.

4. Stage

Wine Recommendation: This full-flavored salad can easily partner a red wine--even, because of its ham and cheese, one with some tannin. A Beaujolais-Villages, light-bodied, fruity, and just a bit tannic, will be delicious.