Bread & Butter Salad With Dijon Vinaigrette by EmilyC - Recipe Print View

Step 2

Put cucumbers in a colander and season with 1/2 teaspoon salt. Let drain while preparing the rest of the salad; shake colander a few times to remove excess water. Blot the cucumbers dry with a towel. Melt butter in a 12-inch skillet over medium heat. Add bread, stirring until each piece is evenly coated in the butter, then lower heat. Cook for about 10 to 12 minutes, or until nicely browned and crisp on the outside, still soft on the inside. (Tip: don’t rush this step—cooking the bread low and slow yields the best textured croutons!) To make Dijon vinaigrette: Combine red wine vinegar, Dijon mustard, and a pinch of salt and pepper in a small bowl or jar with a tight fitting lid, then add the olive oil, whisking (or shaking) to emulsify. Taste and adjust the acid and seasoning. In a large salad bowl, combine ham, cheese, cucumbers, olives, and toasted bread. Toss with 2 tablespoons vinaigrette until integrated—then drizzle in more, starting with 1 to 2 tablespoons, and toss until the salad is evenly dressed (you may not need the full amount of vinaigrette). Taste—adding a few pinches of flaky sea salt if needed. Gently toss in the arugula (the vinaigrette already in the bowl will be enough to dress it). Serve right away, or let sit at room temperature for several hours (loosely covered) until ready to serve.