Marjoram-Scented Panzanella

I will be adding a few recipes for
day old bread and will be
posting them periodically.


(Levain Loafers, Red Hen Bakery)

Here is a simple recipe to compliment
a bed of lettuce, some soup, or a glass
of wine - you choose.

It's one of those recipes you can experiment
with and make your own...enjoy.


Marjoram-Scented Panzanella with Aged Cheese
(serves 4, From The New American Cheese, by Laura Werlin)

Vinaigrette Ingredients

1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt
Freshly ground black pepper
1/2 cup extra virgin olive oil


Salad ingredients

* 1/2 lb. day old Italian or French bread
(ciabatta or baguette would be great),
cut into 1 inch cubes
* 2 tablespoons extra virgin olive oil
* 4 ripe tomatoes (4 lb.), seeded and coarsely
chopped1/2 cup finely chopped red onion
* 1 tablespoon finely chopped fresh marjoram
leaves
* 2 oz. shaved, very cold aged sheep's milk
cheese (Trade Lake Cedar recommended, or any hard,
flavorful cheese like aged goat cheese, aged
Provolone, or Parmesan)

To make the vinaigrette: Combine vinegars, mustard,
and salt and pepper in a small bowl. Let stand 5 min.
Slowly add olive oil in a steady stream, whisking
until thoroughly blended. Set aside.

To make the salad: Preheat oven to 375.

Place bread cubes on a baking sheet and drizzle olive
oil over them. Stir to distribute oil. Bake until
lightly browned (10 to 15 min.). Remove from oven
and cool. (This can also be done on the stovetop in
a skillet over medium heat.)

Mix tomatoes, onion, and marjoram with 1/4 cup of the
vinaigrette in a bowl. Let sit for 10 min. Add bread
cubes and another 1/4 cup vinaigrette; mix. Let sit
for 15 min.

Add the remaining vinaigrette, if needed (use enough
to coat but not drench the ingredients). Distribute
among 4 plates and top with the cheese and freshly
ground pepper.