Tuscan Bread Salad

Tuscan Bread Salad

While you might be tempted to eat the garlic bread on it’s own, it is positively divine with the addition of spicy chorizo, sweet cranberries and earthy baby kale. Enjoy!

Servings
4 people
  • Ingredients

    Parmesan & Garlic Bread

    • 4 cups focaccia bread (1 loaf), cut into 1-inch cubes (2.5 cm) (1L)
    • 1/4 cup canola oil, divided (60 mL)
    • 3 garlic cloves, minced (3)
    • 1/4 cup fresh grated Parmesan (60 mL)

    Fried Chorizo

    • 8 oz chorizo, cut into 1/4-inch (1.3 cm) rounds (250 g)
    • 1/4 cup canola oil (60 mL)
    • 2 Tbsp white balsamic vinegar (30 mL)

    Salad

    • 1/2 cup dried cranberries (125 mL)
    • 8 oz baby kale (250 g)

     

  • Directions

    Parmesan & Garlic Bread

    1. In a large nonstick skillet over low heat, combine 2 Tbsp oil (30 mL) and minced garlic. Stir often until garlic is softened. Transfer garlic and oil to a heatproof bowl.
    2. Add remaining oil to pan and increase heat to medium high. Add bread cubes to pan stirring often until starting to lightly brown. Drizzle garlic oil over bread in pan, stirring to coat. Sprinkle bread with Parmesan, stirring to coat evenly. Remove from heat and let cool.

    Fried Chorizo

    1. In a large nonstick skillet, combine chorizo and oil set over medium heat. Fry chorizo until crisp. Using a slotted spoon, transfer chorizo to paper towel lined plate and blot residual oil off chorizo, reserve oil in pan.
    2. Add vinegar to reserved chorizo oil. Mix and set aside.

    To Assemble

    1. In a large bowl, combine croutons, fried chorizo, cranberries and baby kale and toss to combine. Just before serving, drizzle salad with reserved chorizo oil and balsamic vinegar.

Nutritional Analysis

Servings
4
Calories
534
Total Fat
29 g
Saturated Fat
5 g
Cholesterol
51 mg
Sodium
1133 mg
Carbohydrates
50 g
Fiber
3.5 g
Sugars
16 g
Protein
23 g
Potassium
317 mg