BREAD SALAD WITH FONTINA AND BLACK-FOREST HAM
Source: Quick from Scratch One-Dish Meals - Food & Wine Books
Makes 4 servings

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

Heat the oven to 325 degrees 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.

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

Note: This salad is delicious and great for a summer meal on its own with veggies and a simple piece of fruit for dessert. I chose to use only 1/2 cup olive oil in the dressing to save calories -- it is more than enough to coat the croutons and salad ingredients. Sometimes Black Forest ham is difficult to find. If you cannot find it in your local supermarket or deli, you can buy Hickory Smoked Black Forest Turkey Breast and use as a substitute, however, it gives it a different flavor. -- Judi Mae Phelps