1. Preheat the oven to 350 degrees F. 2. 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. 3. 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. 4. Note: the rye bread croutons can be made in advance and stored in an airtight container for up to 1 day. ---------------------------------------------------------------------------
Nutrition
Ingredients
