Arugula or Mizuna Bread Salad

Recipe adapted from a Bobby Flay recipe, for Bon Appetit


1/2 loaf ciabatta bread, cut into 1-inch pieces

4 tablespoons olive oil, divided

kosher salt, black pepper

2 tablespoons drained prepared horseradish

2 tablespoons white wine vinegar

1 tablespoon dijon mustard

1 teaspoon honey

2 tablespoons vegetable oil

2 ounces membrillo, or a diced apple or pear, or the grapes from your box!

4 ounces manchego cheese, finely grated

all the arugula or mizuna from your box


Preheat your oven to 375º. Toss the bread with 2 tablespoons olive oil on a rimmed baking sheet and season with salt and pepper. Spread out in a single layer and bake, tossing halfway through, until the bread is golden and crisp (about 8 minutes).

Whisk the horseradish, vinegar, mustard and honey together in a small bowl. Whisking constantly, drizzle in the vegetable oil and the remaining 2 tablespoons olive oil.

Toss the toasted bread, membrillo or fruit and the manchego in a bowl to combine. Add the arugula or mizuna, and drizzle the vinaigrette over it, and toss to coat. Taste and season with salt and pepper as needed.

meal or course
brunch, buffet, first course, lunch, salad, side