YIELD: 12 servings
3/4 cup red wine vinegar
1/4 cup balsamic vinegar
5 cloves garlic, minced
2 each shallots, minced
4 Tbsps. fresh oregano, minced
1 tsp. salt
1/2 tsp. pepper
2 2/3 cups olive oil
2 loaves day-old olive or Italian bread
2 cups fresh fennel, julienne strips
2 medium red onions, julienne strips
1 lb., 12 ozs. yellow miniature tomatoes, quartered
1 lb. red cherry tomatoes, quartered
2 large cucumbers, peeled and diced
1 large red bell pepper, diced
2 cups whole olives, pitted
2 cups ranch-flavored almond slices
1 cup fresh basil, julienne
1 1/2 cups fontina cheese, shred ded
1/2 cup ranch-flavored almond slices
6 stalks green onions, diced
1. Whisk together red wine vinegar and balsamic vinegar. Add garlic, shallots, oregano, salt and pepper. Whisk in olive oil, in a slow, steady stream, to emulsify the dressing. Adjust seasonings.
2. Cut bread into 1-in. x 1-in. cubes and place in large bowl. Toss with 1/2 cup of dressing to moisten cubes.
3. Add fennel, onion, tomatoes, cucumber, peppers, olives, 2 cups almond slices and basil. Toss with about 2/3 of remaining dressing, reserving the last third. Refrigerate 30 minutes.
4. Remove salad, add cheese, toss, and adjust seasonings and dressing levels if needed. Serve salad topped with additional almond slices and diced green onion.
Recipe and photo from Sugar Foods Corp.