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Epicurious
Bon Appétit

Garrotxa Bread Salad

If you can't find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

Recipe information

  • Yield

    4 Servings

Ingredients

1/2 loaf ciabatta bread, cut into 1" pieces
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 tablespoons drained prepared horseradish
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons vegetable oil
2 ounces membrillo (quince paste), cut into 1/4" pieces
4 ounces Garrotxa cheese, finely grated on a Microplane
Baby arugula (for serving)

Ingredient info:

Membrillo is available at specialty foods stores and some supermarkets, and online.

Preparation

  1. Step 1

    Preheat oven to 375°F. Toss bread pieces with 2 tablespoons olive oil on a rimmed baking sheet to nicely coat; season with salt and pepper. Spread out in a single layer and bake, tossing halfway through, until bread is golden and crisp on the outside but still chewy inside, 8–10 minutes.

    Step 2

    Meanwhile, whisk horseradish, vinegar, mustard, and honey in a small bowl to combine. Whisking constantly, drizzle in vegetable oil, then remaining 2 tablespoons olive oil.

    Step 3

    Toss toasted bread, membrillo, and Garrotxa cheese in a large bowl to combine. Add arugula, drizzle horseradish vinaigrette over, and toss to coat. Taste salad and season with salt and pepper as needed.

TagsSaladArugulaLeafy GreensVegetableMainStarterLunchDinnerVegetarianNut FreeEasyBon Appétit
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