All is quiet on New Year's Day

"All is quiet on New Year's Day
A world in white gets underway
I want to be with you."

- from "New Year's Day," by U2

A New Year's recipe should likely always be a salad, but what a salad this was! Bobby Flay's Bread Salad was the first recipe I flipped to in the September issue of Bon Appetit, and I came to a halt when I found it. I had to make it, but had no idea what quince paste was, or where I'd find it.

But when I recently asked about it in my local cheese shop, the owner told me they'd just bought a shipment. "I rarely find it," he said. "This is the first time I've carried it in a year, and I'll be sold out in a week."

I wasn't going to waste that good luck. And the salad was every bit as wonderful as I'd hoped - a perfect salad for a quiet New Year's holiday or a busy weeknight after we're all back to work.

Happy New Year!

"And now we will count to twelve
and we will all keep still.

For once on the face of the earth
let's not speak in any language,
let's stop for one second,
and not move our arms so much."

- from "Keeping Quiet," by Pablo Neruda

Manchego Bread Salad

(from Bon Appetit)

1/2 loaf ciabatta bread, cut into 1" pieces

2 Tbsp olive oil (first amount)

kosher salt, freshly ground pepper

2 Tbsp drained prepared horseradish

2 Tbsp white wine vinegar

1 Tbsp Dijon mustard

1 tsp honey

2 Tbsp vegetable oil

2 Tbsp olive oil (second amount)

2 ounces membrillo (quince paste), cut into 1/4" pieces

4 ounces Garrotxa or Manchego cheese, finely grated (I used Manchego, and loved it)

Baby arugula, for serving

Preheat oven to 375 degrees. Toss bread pieces with 2 Tbsp olive oil on a rimmed baking sheet to coat; season with salt and pepper. Spread out in a single layer and bake, tossing halfway through, until bread is golden and crisp on the outside but still chewy inside, 8 - 10 minutes.

Meanwhile, whisk horseradish, vinegar, mustard and honey in a small bowl to combine. Whisking constantly, drizzle in vegetable oil, then remaining 2 Tbsp olive oil.

Toss toasted bread, membrillo, and cheese in a large bowl to combine. Add arugula, drizzle horseradish vinaigrette over, and toss to coat. Taste salad and season with salt and pepper as needed.