Spanish-Style Salad

Randy Mayor
It's easy to split duties on this one, but the cook making the vinaigrette will be done long before the salad maker. That will give the lead chef a chance to apply thoughtful management by lending a hand with the salad. It will also get the dish to the table faster.

Yield:

5 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 115
Caloriesfromfat 30 %
Fat 3.8 g
Satfat 0.6 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 3 g
Carbohydrate 17.1 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 406 mg
Calcium 39 mg

Ingredients

Salad:
2 cups (1/2-inch) cubed French bread
6 cups torn Bibb lettuce
1 cup torn radicchio
1 cup chopped oranges
14 pitted kalamata olives, halved
Vinaigrette:
2 tablespoons fresh orange juice
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon capers
2 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

Preheat oven to 350°.

To prepare salad, place bread cubes in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted. Cool.

Combine bread cubes, lettuce, radicchio, oranges, and olives in a large bowl.

To prepare the vinaigrette, combine the orange juice and remaining ingredients in a small bowl, and stir well with a whisk. Pour the vinaigrette over the salad, and toss well.

Note:

October 2000