Bread Salad With Blue Cheese

Name: Bread Salad With Blue Cheese Recipe
Total time: 30 min
Yield: Serves 4 to 6
Ingredients: 1 (8-ounce) crusty white or whole wheat baguette, cut into 1-inch cubes (about 4 cups); 1 large tomato, seeded and cut into 1/2-inch pieces; 3/4 cup coarsely chopped Italian parsley; 1/2 sweet onion, cut into 1/2-inch pieces; 1/2 small trimmed fennel bulb, cut into 1/2-inch pieces; 1 cup raw young corn kernels, cut from 1 or 2 cobs; 1/3 cup crumbled mild blue cheese; 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; Salt; Freshly ground pepper

30 minutes

Serves 4 to 6

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By Abby Mandel

June 25, 2000

To me, barbecued chicken tastes better in the heat of summer than any other time of year. It’s perfect for a buffet or picnic. But to satisfy my taste, I started a quest for a lighter, bronzed rendition of barbecued chicken; no thick, cloying, totally tomato-based sauce for me.

Here’s a barbecued chicken redolent of garlic, sage and rosemary. It’s best marinated overnight so the flavor permeates the chicken. To barbecue, use the indirect method. This means that you have to arrange your fire or heat so that it is hottest away from the chicken, surrounding it but not under it. The chicken will burn over direct heat.