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Clean recipe · bonappetit.com

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).

Original recipe: bonappetit.com

Yield:
4 servings
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Garrotxa Bread Salad

Ingredients

  1. ½ loaf ciabatta bread, cut into 1-inch pieces
  2. 4 tablespoons olive oil, divided
  3. Kosher salt, freshly ground pepper
  4. 2 tablespoons drained prepared horseradish
  5. 2 tablespoons white wine vinegar
  6. 1 tablespoon Dijon mustard
  7. 1 teaspoon honey
  8. 2 tablespoons vegetable oil
  9. 2 ounces membrillo (quince paste), cut into ¼-inch pieces
  10. 4 ounces Garrotxa cheese, finely grated on a Microplane
  11. Baby arugula (for serving)
  12. Membrillo is available at specialty foods stores and some supermarkets, and online.

Instructions

  1. Preheat oven to 375°. Toss bread pieces with 2 Tbsp. 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.
  2. Meanwhile, whisk horseradish, vinegar, mustard, and honey in a small bowl to combine. Whisking constantly, drizzle in vegetable oil, then remaining 2 Tbsp. olive oil.
  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.