Guest guest Posted July 24, 2006 Report Share Posted July 24, 2006 Tuscan Bread Salad Recipe from: Chef Melissa Kelly. 1/2 sourdough loaf or other hearty country bread, crust removed, and torn into chunks 3/4 cup + 1 TB extra virgin olive oil Salt and ground black pepper, to taste 2 shallots, peeled and minced 1/2 cup white wine vinegar 1 TB whole grain mustard 1 tsp. Dijon mustard 2 bunches arugula 1/2 cup pine nuts 1/2 cup dried currants, plumped in 2 TB warm water, for about 10 minutes Preheat oven to 400º F. Toss bread chunks in a bowl with 1 tablespoon olive oil and a little salt and pepper. Spread bread chunks on a baking sheet, and toast in oven until light golden brown, about 15 minutes. Set aside. Place shallots in a mixing bowl; add vinegar and mustards. Steep at least 10 minutes. Whisk remaining 3/4 cup oil into mixture; add salt and pepper. Arrange arugula in a large salad bowl with bread, pine nuts, and currants. Toss with shallot mixture and serve. Serves: 4. Quote Link to comment Share on other sites More sharing options...
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