Grilling recipes

Grilled Cuban Bread Salad

Course : Grilling
Source: Bobby Flay
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.

Grilled Cuban Bread Salad

Ingredients:

Preparation / Directions:

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