Salad: Migas Salad

Salad: Migas Salad
Salad: Migas Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    tbsp. extra-virgin olive oil

  • 4

    garlic cloves, minced

  • 3

    tbsp. minced fresh oregano

  • 6

    oz. thinly sliced prosciutto, coarsely chopped

  • 5

    cups 1/2" pieces crustless baguette (one 16 oz. loaf)

  • 10

    cups romaine lettuce

  • 2/3

    cups sliced red onion

  • 4

    tbsp. sherry wine vinegar or balsamic

  • 1 1/2

    cups crumbled soft fresh goat cheese

Directions

Combine 6 tbsp. oil, 2 minced garlic cloves and 1 tbsp. oregano in bowl. Refrigerate at least 2 hours, up to 6 hours. Heat remaining 6 tbsp. oil in heavy large skillet over medium-high heat. Add prosciutto, stir 2 minutes. Add bread pieces; stir to coat with oil. Mix in remaining 2 garlic cloves and 2 tbsp. oregano. Reduce heat to medium-low; stir until bread pieces begin to brown and are crisp on edges, about 10 minutes. Remove from heat. Season with pepper; sprinkle lightly with salt. Place romaine, red onion and vinegar in large bowl. Add chilled oil; toss to blend. Season to taste with salt and pepper. Spoon bread mixture over salad. Sprinkle with goat cheese.

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