Grilled Cuban Bread Salad

Course : Grilling
Source:
Serves: 4
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Ingredients:

4 slices Cuban or French bread -- 1/2 inch-thick
2 tablespoons olive oil
1/4 cup mixed chopped herbs (basil -- parsley, thyme)
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1 medium vine-ripened tomato -- cut into 4 slices
1/2 cup Spanish tetilla cheese (or muenster or jack cheese)
4 cups mesclun greens
4 large hard-boiled eggs -- peeled, quartered
---vinaigrette---
1/4 cup sherry vinegar
1 teaspoon finely-grated orange zest - -- (heaping)
3/4 cup olive oil
1 small shallot -- finely chopped
1 dash cumin
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
 

Preparation / Directions:

Preheat grill. Brush both sides of bread with olive oil and grill on first side until lightly golden brown. Turn over, sprinkle 1 tablespoon of the mixed herbs over each slice of bread. Meanwhile brush each tomato slice with oil and season with salt and pepper to taste. Grill for 1 minute on each side and immediately place 1 slice of tomato on top of each slice of herb-topped bread. Sprinkle 2 tablespoons of the cheese over the tomato, close the lid and grill until the cheese begins to melt. Toss mesclun in a few tablespoons of the vinaigrette and divide among 4 plates. Top each salad with a slice of the grilled bread and drizzle with the vinaigrette. Garnish with hard cooked eggs. Vinaigrette: Whisk all ingredients together and season with salt and pepper to taste.


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