Cuban Bread Salad

Ingredients

 * 1/2 cup orange juice
 * 3 tbl minced shallots
 * 2 tbl lime juice
 * 2 tbl lemon juice
 * 1/2 tsp ground cumin
 * 1/2 cup salad oil
 * 1 tbl minced fresh jalapeño chilies - (to 1 1/2)
 * salt to taste
 * Freshly-ground black pepper to taste
 * 12 oz tomatillos - (2" wide)
 * 1 tbl extra-virgin olive oil
 * 6 oz potato-garlic or French bread
 * 12 cup baby arugula - (8 oz) rinsed, crisped
 * 1/2 cup thinly-sliced Manchego cheese - (2 oz)

Directions

 * 1) In a 1- to 1 1/2-quart pan over high heat, boil orange juice until reduced to 1/4 cup, 4 to 5 minutes. Let cool. Add minced shallots, lime juice and lemon juice, and ground cumin. Whisk in salad oil. Add minced fresh jalapeño chilies, plus salt and pepper to taste.
 * 2) Remove and discard husks from tomatillos; rinse and cut into quarters. In a bowl, mix tomatillos with extra-virgin olive oil. Cut potato-garlic or French bread into 1-inch-thick slices.
 * 3) Set tomatillo quarters and bread slices on a grill over a solid bed of hot coals or a gas grill on high heat and turn as needed until browned on all sides, 1 to 2 minutes total for bread, 5 to 7 minutes for tomatillos. Let cool. Cut bread into 1-inch cubes.
 * 4) In a large bowl, mix tomatillos, bread, baby arugula, and dressing. With a vegetable peeler, shave about 1/2 cup thin slices off a wedge of Manchego cheese. Mix Cheese and salt and pepper to taste into salad.
 * 5) This recipe yields 6 servings.