Salad: Migas Salad

By SharonE

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

Preparation

Step 1

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.