Bread Salad with Fontina and Black-Forest Ham

• 1 10-ounce loaf country-style bread, cut into 1-inch cubes (about 5 cups)
• 2/3 cup plus 3 tablespoons olive oil
• 1/4 cup plus 1 tablespoon red-wine vinegar
• 1 clove garlic, minced
• 3/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 pound fontina, cut into 1/2-inch cubes
• 2 cups halved cherry tomatoes
• 1 rib celery, sliced
• 1 small red onion, chopped
• 1/4 cup minced fresh parsley
• 1/2 head romaine lettuce, cut into bite-size pieces (about 3 cups)
• 6 ounces sliced Black Forest ham, cut into strips approximately 1 1/2 by 1/2 inch

1. Heat the oven to 325.
2. Toss the bread cubes with the 3 tablespoons oil and spread on a large baking sheet.
3. Bake, stirring once or twice, until crisp and lightly browned on the outside but still soft inside, about 15 minutes.
4. Let cool.
5. In a large glass or stainless-steel bowl, whisk the vinegar, garlic, salt, and pepper.
6. Add the remaining 2/3 cup oil slowly, whisking.
7. Add the toasted bread, cheese, tomatoes, celery, onion, and parsley and toss to coat.
8. Let sit for 5 minutes.
9. Add the lettuce and ham and toss again.

bread, olive oil, redwine vinegar, clove garlic, salt, freshground black pepper, fontina, tomatoes, celery, red onion, fresh parsley, romaine lettuce, black forest ham

Taken from www.foodandwine.com/recipes/bread-salad-with-fontina-and-black-forest-ham (may not work)