Ham And Cheese Salad With Rye Bread Croutons - cooking recipe

Ingredients

4 slices of seeded rye bread, cut into 1 by 1/2 inch cubes
1/4 cup plus 1 tablespoon canola oil
3 tablespoons grainy mustard
3 tablespoons mayonnaise (I use Hellmans)
2 tablespoons cider vinegar
fresh ground black pepper, to taste
1 cup celery, chopped (3 ribs)
1 lb smoked ham, thickly sliced, then cut into 1 by 1/2 inch cubes
6 ounces gruyere cheese, coarsely shredded (2 Cups)
1/4 cup chives, snipped

Preparation

Preheat the oven to 350 degrees F.
On a rimmed baking sheet, toss the rye bread cubes with 2 Tablespoons of the canola oil. Bake for about 15 minutes, stirring once, until the bread is lightly toasted. Let cool.
In a bowl, whisk the mustard with the mayo and vinegar. Gradually whisk the remaining 3 Tablespoons of canola oil and season with pepper to taste. Add the chopped celery, ham, Gruyere, snipped chives and the rye bread croutons. Toss well and serve immediately.
Note: the rye bread croutons can be made in advance and stored in an airtight container for up to 1 day.