WARM BREAD SALAD
This is, quite possibly, the bread salad to end all bread salads. Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat. Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic. Everything is piled into a roasting pan then slid into the oven just before the chicken comes out and stays in while the chicken rests (if you're not making it with chicken, heat the oven to 450, turn it off and pop the salad in for 15 minutes). At the last minute, toss the bread mixture with arugula and vinaigrette. Top with your meat of choice (or not) and dig in.
Provided by Florence Fabricant
Categories salads and dressings, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside. Heat broiler. Place pine nuts in small baking dish, and toast under broiler until very lightly colored. Set aside.
- Cut bread into three or four large chunks. Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup. Brush bread all over with 2 tablespoons olive oil. Briefly broil bread chunks, turning until crisp and golden on surface. Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs. You should have 4 cups. Place in wide metal, glass or ceramic salad bowl.
- Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar. Season with salt and pepper. Drizzle 1 1/2 tablespoons of this dressing over bread and toss.
- Place one tablespoon olive oil in a small skillet. Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored. Add to bread and fold in. Drain currants and fold in. Add pine nuts and fold in. Drizzle salad with stock or water, and fold in. Taste a couple of pieces of bread. Add a little more vinegar, salt and pepper if necessary. Toss well, and transfer to a 4-cup baking dish. Tent lightly with foil. Do not wash salad bowl. Set salad aside until about 30 minutes before serving time.
- Heat oven to 450 degrees. Place bread salad in oven, turn off heat, and leave for 15 minutes. Return salad to bowl. Add greens, remaining vinaigrette, and enough of remaining olive oil so bread is not dry. Toss again. Serve with grilled or roasted meat.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 26 grams, Carbohydrate 38 grams, Fat 32 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 7 grams, TransFat 0 grams
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Bimala Gopal
[email protected]I highly recommend this salad.
wihara methendi
[email protected]This salad is a great make-ahead meal.
Leomer Once
[email protected]The dressing is tangy and flavorful.
Muhammad Sami
[email protected]I love the combination of roasted vegetables and toasted bread cubes.
Makiah Mcknight
[email protected]This salad is a great way to use up leftover bread.
SH shawon vai
[email protected]This salad is perfect for a cold winter day.
Omo Aje
[email protected]I'm not a big fan of warm salads, but this one is really good.
Rana Megahed
[email protected]This salad is a great way to get your daily dose of vegetables.
Kelsey Rodriguez
[email protected]I love this salad! It's so flavorful and filling.
Fany
[email protected]This salad is so easy to make and it's a great way to use up leftover bread.
Saqib Gujjar
[email protected]I made a few substitutions to this recipe and it still turned out great. I used a different type of bread and roasted different vegetables.
Solomon Sibanyoni
[email protected]I made this salad exactly as the recipe said and it turned out perfectly. I will definitely be making it again.
Ms. Grant
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the roasted vegetables and the bread cubes.
Hosseiin Zbiib
[email protected]I've never been a big fan of warm salads, but this one changed my mind. It's so delicious and comforting.
Shahzaib Asad
[email protected]This salad is so flavorful and satisfying. I highly recommend it!
Aminur Ahmed
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it!
Dorothy Davis
[email protected]This salad is a great way to use up leftover bread. I also love that it's a warm salad, which is perfect for a cold winter day.
SUFYAN Ali SUFYAN Ali
[email protected]I've made this salad several times now and it's always a hit. It's so easy to make and the leftovers are just as good the next day.
Mehroze Awan
[email protected]This warm bread salad was a delightful surprise! The combination of roasted vegetables, toasted bread cubes, and tangy dressing was simply irresistible. I loved the contrast of textures and flavors.