Zuni Bread Salad - warm Panzanella

By CheeseDiva

Ingredients

• 4 cups cube sourdough - I try to have an edge of crust on each piece.
• 6 to 8 tablespoons mild-tasting olive oil
• 1-1/2 tablespoons Champagne vinegar or white wine vinegar
• Salt and freshly cracked black pepper
• 1 tablespoon dried currants
• 1 teaspoon red wine vinegar, or as needed
• 1 tablespoon warm water
• 2 tablespoons pine nuts
• 2 to 3 garlic cloves, slivered
• 1/2 cup slivered scallions (about 4 scallions), including the green part
• 2 tablespoons lightly salted Chicken Stock {page 58} or lightly salted water
• A few handfuls of arugula, frisée, or red mustard greens, carefully washed and dried

Preparation

Step 1

Brush the bread all over with olive oil. Broil very briefly, to crisp and toast the surface. Turn the bread chunks over and crisp/toast the other side.
Combine about 1/4 cup of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Toss with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again.
Place the currants in a small bowl and moisten with the red wine vinegar and warm water. Set aside.


To the bread, add the currents and greens. Heat in 350 oven. If serving with roast chicken, pour pan drippings over bread.