Bread Salad With Blue Cheese Recipe
- 8 ounce crusty white or possibly whole wheat baguette cut 1" cubes, (abt 4 c. bread cubes)
- 1 lrg tomato seeded, and cut into 1/2" pcs
- 3/4 c. coarsely-minced Italian parsley
- 1/2 x sweet onion cut 1/2" pcs
- 1/2 sm fennel bulb trimmed, and cut into 1/2" pcs
- 1 c. raw young corn kernels
- 1/3 c. crumbled mild blue cheese
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. red wine vinegar Salt to taste Freshly-grnd black pepper to taste
- Place bread, tomato, parsley, onion, fennel, corn and blue cheese in large bowl.
- Toss till mixed.
- Add in oil; toss again.
- Add in vinegar; toss.
- Taste and add in salt and pepper.
- Serve immediately.
- This recipe yields 4 to 6 servings.
- Comments: Use just sufficient vinegar and oil to flavor and moisten the vegetables and bread, avoiding a soggy mix.
- Substitute vegetables as they appeal to you at the market; you'll need a total of 3 1/2 to 4 c. diced vegetables for this salad.
- NOTES :
crusty white, tomato, italian parsley, sweet onion, corn kernels, blue cheese, extravirgin extra virgin olive oil, red wine vinegar salt
Taken from cookeatshare.com/recipes/bread-salad-with-blue-cheese-91650 (may not work)