Tuscan Bread Salad
- 1⁄2 loaf levain sourdough, crust removed, torn into chunks
- 3⁄4 cup plus 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
- 2 shallots, peeled and minced
- 1⁄2 cup white wine vinegar
- 1 tablespoon whole-grain mustard
- 1 teaspoon Dijon mustard
- 2 bunches arugula
- 1⁄2 cup pine nuts
- 1⁄2 cup dried currants, plumped in 2 tablespoons warm water for about 10 minutes
Instructions:
I like to make this bread salad with levain, which is a type of sourdough using wild yeasts and rye flour, but you can use any rustic country bread. Avoid soft bread that will turn to mush when touched by dressing.
- Preheat the oven to 400°F. Put the bread chunks in a bowl and toss with 1 tablespoon olive oil and a little salt and pepper.
- Spread the bread chunks on a baking sheet and toast until light golden brown, about 15 minutes. Set aside.
- Place the shallots in a bowl and add the vinegar and mustards. Let this mixture steep for at least 10 minutes.
- Whisk the remaining 3/4 cup oil into the shallot mixture, and add salt and pepper.
- Place the arugula in a bowl with the bread, pine nuts, and currants. Toss with the vinaigrette and serve