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Spicy Moroccan Bread Salad


I had purchased a baguette for something, I can’t remember what and I didn’t end up using it.  The baguette sat on the counter making me feel guilty for days.  I hate wasting food and needed a plan.

I found a recipe for this Spicy Moroccan Bread Salad and it turned out to be a real treat.  The cumin-scented bread with the Jarlsberg cheese was the perfect complement.  This salad was my lunch for several days and it never got soggy.  I loved it and is a great take on bread salad in general.

This would also be perfect with a meal.  Don’t wait to make this, have it tonight.


Here’s what you will need:  Extra-virgin olive oil, garlic, baguette, celery, chickpeas, Jarlsberg cheese, slivered almonds, red wine vinegar, salt and pepper.


Prepare your celery by slicing the ribs along with the leaves into bite-sized pieces and toast your almonds.


In a large bowl combine 1/4 cup extra-virgin olive oil, 1 teaspoon ground cumin and 2 cloves crushed garlic.  Add the cubed bread and toss.  Season with salt and pepper.  Scatter on a baking sheet and bake in a 350 degree oven, tossing occasionally until toasted.

In the same bowl, mix the celery, chickpeas, Jarlsberg, almonds, vinegar and remaining 1/4 cup olive oil.  Add the bread and toss.  Let stand for at least one hour.  Season with salt and pepper.


Plate it up and enjoy.


If you want to add some sweetness, golden raisins would be a good choice.  Otherwise, enjoy it just as it is.

Print Recipe

Spicy Moroccan Bread Salad

Recipe from: Adapted from Everyday | Serves: 6

Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 (1 lb) baguette or peasant loaf, cubed into 1/2" pieces
  • 4 ribs celery with leaves, sliced
  • 1 cup canned chickpeas, drained
  • 4 oz Jarlsberg Cheese, cut into 1/4" cubes
  • 1/2 cup slivered almonds
  • 1/4 cup red wine vinegar

Directions

  • Prepare your celery by slicing the ribs along with the leaves into bite-sized pieces and toast your almonds.
  • In a large bowl combine 1/4 cup extra-virgin olive oil, 1 teaspoon ground cumin and 2 cloves crushed garlic. Add the cubed bread and toss. Season with salt and pepper. Scatter on a baking sheet and bake in a 350 degree oven, tossing occasionally until toasted.
  • In the same bowl, mix the celery, chickpeas, Jarlsberg, almonds, vinegar and remaining 1/4 cup olive oil. Add the bread and toss. Let stand for at least one hour. Season with salt and pepper.

 

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Comments

  1. Just curious … does “spicy” just refer to the cumin or was there an ingredient like cayenne or something that was left out? When I see the word spicy in a title, I tend to think a hot kind of spicy. Maybe Smoky Moroccan Bread Salad would be a better description since the cumin is more smoky than spicy?

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  5. Now that’s my kind of salad! I can just taste the toastiness of the almonds and the croutons, together with the vinaigrette and the crunchy celery. I suppose the seagulls will have to do without their stale bread for a day so I can have my salad! Thanks!

    Reply

  9. Love the raspberry lemon tarts! I am about to make some sweet pastry this morning so that I can make tarts for our Church Tea Room. Anything with chickpeas works for me.

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  18. What a great idea for leftover bread. I usually end up making some kind of garlic bread for my son to avoid throwing it away. This is a great alternative.

    Oh, and the Tartlets look delicious.

    Reply

  27. Oooooh, support this fully! Bread salads are so comforting. There’s a great Jerusalem bread salad at this resto in LA, and it’s addictive. Yours looks like one to add to the summer list.

    Reply

  31. This looks like a wonderful salad for a summer picnic celebrating your move to Oregon!What wine goes with this?

    P.S. We are almost finished with the bag of muffins from the freezer, the recipe from you awhile back. They are still delicious and I will have to make more for the freezer, after we eat the banana bread I baked using another of your recipes. What we like about your recipes is they are ‘do again’, thanks!

    Reply

  40. Goodness, I read through the entire tarts post – all I can say is YUM! I need an event so I can take them somewhere. I would also need some tart molds. Maybe I should make a list. đŸ™‚

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  46. oh my god, what a great way to use up old bread…I’ll buy bread to MAKE it old in order to enjoy this! and golden raisins in there sound real good…wonder about dried figs?

    Reply

  48. Hi Cathy .. great idea .. I have always loved the idea of rustic peasant salad .. fried bread pieces, salads, tomatoes, bacon pieces, chunks of cheddar .. delicious meal .. without much effort .. but the Moroccan twist .. I’ll definitely do ..
    Hilary Melton-Butcher
    Positive Letters

    Reply

  51. I don’t hate Rachael Ray, but somewhere along the line I stopped caring about her. I don’t even think about her as a serious cook any more. Your questions made me stop and think about why. I think – three things: 1) she became too ubiquitous. She had multiple shows going at once. I figured, “why not? somebody must be watching all that.” But I stopped. 2) She absolutely had too many cutesy names. The first few were OK, but I got sick of it, and moved on. 3) She started thinking she was a sexpot. Again, fine for me if other people keep watching. I don’t care. And naturally every woman wants to be attractive. But if you push it, your credibility in other areas often diminishes.

    Reply

  54. Oh, this is genius! The only bread salad I’ve had before is the Italian panzanella version, which is love, but this looks like something I could eat regularly, too!Q YUM!

    Reply

  58. This time of year I am always looking for good simple quick meals and this also makes use of the what to do old bread. Maybe when I get to the baquette part in bread baker’s apprentice I will give this a shot.

    Nicely done!

    Reply

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