Preparation
Step 1
Place currants in a small dish, add red wine vinegar and 1 tablespoon of warm water and set aside. Heat broiler. Place pine nuts in a small baking dish, and toast under a broiler until very lightly colored. Set aside.
Step 2
Cut bread into three or four large chunks. Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup. Brush bread all over with 2 tablespoons olive oil. Briefly broil bread chunks, turning until crisp and golden on the surface. Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs. You should have 4 cups. Place in a wide metal, glass, or ceramic salad bowl.
Step 3
Whisk ¼ cup olive oil with 1½ tablespoons Champagne vinegar. Season with salt and pepper. Drizzle 1½ tablespoons of this dressing over bread and toss.
Step 4
Place one tablespoon of olive oil in a small skillet. Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored. Add to bread and fold in. Drain currants and fold in. Add pine nuts and fold in. Drizzle salad with stock or water, and fold in. Taste a couple of pieces of bread. Add a little more vinegar, salt, and pepper if necessary. Toss well, and transfer to a 4-cup baking dish. Tent lightly with foil. Do not wash the salad bowl. Set salad aside until about 30 minutes before serving time.
Step 5
Heat oven to 450 degrees. Place the bread salad in the oven, turn off the heat, and leave for 15 minutes. Return salad to bowl. Add greens, remaining vinaigrette, and enough of remaining olive oil so the bread is not dry. Toss again. Serve with grilled or roasted meat.
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