Winter Bread Salad Recipes

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WARM WINTER BREAD SALAD



Warm Winter Bread Salad image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 11

3 slices (1 inch thick) day-old Tartine Bakery's 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
Finely grated pecorino Toscano cheese, for garnish

Steps:

  • Preheat oven to 400 degrees. Tossbread with oil and a pinch of salt.Spread onto a baking sheet,and bake until golden brown andcrisp, about 15 minutes.
  • Combine endives, radicchio,lettuce, and frisee in a bowl. Addhazelnuts, bacon, and croutons.Drizzle with half the vinaigrette,and toss well to combine.Add remaining vinaigrette asdesired. Season with salt andpepper. Garnish with cheese.

WINTER BREAD SALAD



Winter Bread Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 5 cups torn stale bread with 2 tablespoons olive oil on a baking sheet. Bake at 450 degrees F, 5 minutes. Toss 2 cups cherry tomatoes, 3 garlic cloves, 2 halved, seeded Italian frying peppers and 2 tablespoons olive oil on another baking sheet. Bake 7 minutes; chop. Toss with the bread, 1/2 cup each chopped basil and grated parmesan, 1/4 cup chopped olives, 2 tablespoons balsamic vinegar, and salt and pepper to taste.

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