Grilled Cuban Bread Salad

Grilled Cuban Bread Salad
Author: 
Recipe Type: Side Dish or Appetizer
Serves: 4
 
Ingredients
  • 4 slices Cuban or French bread, ½"-thick
  • Olive oil as needed
  • ¼ cup mixed chopped herbs (basil, parsley, thyme
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 vine-ripened tomato (cut into 4 slices)
  • ½ cup Spanish Tetilla cheese (or Muenster or Jack cheese)
  • 4 cups mesclun greens
  • 4 hard-boiled eggs, peeled, quartered
Vinaigrette
  • ¼ cup sherry vinegar
  • 1 heaping teaspoon finely-grated orange zest
  • ¾ cup olive oil
  • 1 small shallot, finely chopped
  • 1 pinch cumin
  • Salt to taste
  • Freshly-ground black pepper to taste
Instructions
  1. Preheat grill.
  2. Brush both sides of bread with olive oil and grill on first side until lightly golden brown. Turn over, sprinkle 1 tablespoon of the mixed herbs over each slice of bread.
  3. Meanwhile brush each tomato slice with oil and season with salt and pepper to taste. Grill for 1 minute on each side and immediately place 1 slice of tomato on top of each slice of herb-topped bread. Sprinkle 2 tablespoons of the cheese over the tomato, close the lid and grill until the cheese begins to melt.
  4. Toss mesclun in a few tablespoons of the vinaigrette and divide among 4 plates. Top each salad with a slice of the grilled bread and drizzle with the vinaigrette. Garnish with hard cooked eggs.
  5. Vinaigrette: Whisk all ingredients together and season with salt and pepper to taste.
  6. This recipe yields 4 servings.
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