Thursday, June 17, 2010
For the salad: (makes 4 good sized servings, enough for dinner)
5 cups baby arugula
1 ½ cucumbers, peeled, sliced into rounds, and then cut into half circles
4 large tomatoes, cut into chunks
½ medium red onion, sliced thinly
large handful kalamata olives, cut in half
1 can garbanzo beans, drained and rinsed
10 whole cloves of garlic confit (see recipe)
large handful fresh basil, ripped
¾ to 1 loaf of good crusty Italian Bread, cut into cubes (great use for leftover bread!)
2 tbsp. garlic oil (see recipe)
sprinkling of kosher salt
Combine all other ingredients in a large shallow bowl.
6 tbsp. garlic oil
sprinkling of red wine vinegar or balsamic vinegar, to taste.
1 tsp. salt
Toss with salad ingredients. Toss in the toasted bread, and add more oil and vinegar if necessary. Serve and enjoy!
Posted by Kathleen at 8:48 PM