Warm Winter Bread Salad
This is winter's answer to summery panzanella. The assertive bread salad combines bitter greens, bacon, and hazelnuts, as well as oversize croutons, all tossed with herb vinaigrette. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.
- Total Time:
- Servings: 4
- 3 slices (1 inch thick) day-old Tartine Country Bread, torn into 1-inch pieces (5 cups)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 small Belgian endives, leaves separated
- 1 head radicchio, inner leaves only, torn into 1-inch pieces
- 1 small head red-leaf lettuce, leaves torn into 1-inch pieces
- 1 head frisee, inner leaves only
- 1/3 cup blanched hazelnuts, toasted and coarsely chopped
- 3 strips thick-cut bacon, cooked and crumbled
- Herb Vinaigrette
- Garnish: finely grated pecorino Toscano cheese
Preheat oven to 400 degrees. Toss bread with oil and a pinch of salt. Spread onto a baking sheet, and bake until golden brown and crisp, about 15 minutes.
Combine endives, radicchio, lettuce, and frisee in a bowl. Add hazelnuts, bacon, and croutons. Drizzle with half the vinaigrette, and toss well to combine. Add remaining vinaigrette as desired. Season with salt and pepper. Garnish with cheese.