Green gazpacho salad

1 / 2 cup slivered almonds

4 ounces baguette or other French bread, cut into 1 / 2 -inch cubes (1 1 / 2 cups)

1 yellow tomato, seeded, cut into 1 / 2 -inch dice

1 green bell pepper, seeded, cut into 1 / 2 -inch dice

1 cucumber, peeled, seeded, and cut into 1 / 2 -inch dice

2 stalks celery, cut into 1 / 2 -inch dice

1 small red onion, cut into 1 / 2 -inch dice

2 scallions, thinly sliced

1 cup (about 6 ounces) green seedless grapes, cut in half

1 / 4 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped tarragon

1 / 4 cup extra-virgin olive oil

2 tablespoons sherry or white-wine vinegar

1 teaspoon coarse salt

1 / 4 teaspoon freshly ground pepper

1 head Boston or butter lettuce, torn into bite-size pieces

Preheat the oven to 350ï€ F. Place the nuts on a rimmed baking sheet and the bread cubes on a baking sheet; toast until the nuts are aromatic and the bread is dried and barely golden, about 8 to 10 minutes; set aside.
In a large bowl, combine the tomato, pepper, cucumber, celery, red onion, scallions, grapes, parsley, tarragon, half the almonds, and the bread cubes. Drizzle with the olive oil and vinegar. Add the salt and pepper. Toss well to combine. Let sit for 30 minutes for flavors to blend. Serve over the lettuce, garnished with the remaining almonds.

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