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Bread Salad: A Thanksgiving Menu from Judy Rodgers

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    Source: www.publicradio.orgReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B9
    MineralsSelenium, Copper, Natrium, Manganese, Calcium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 pounds slightly stale, open-crumbed, chewy, peasant-style bread (not sourdough)

    2. 2 1/2 to 3 cups mild tasting olive oil

    3. Generous 1/2 cup Champagne vinegar or white wine vinegar

    4. Salt

    5. Freshly cracked black pepper

    6. 6 tablespoons dried cranberries

    7. 2 tablespoons red wine vinegar

    8. 6 tablespoons warm water

    9. 1/4 cup lightly salted chicken stock or lightly salted water

    10. 3/4 cup pine nuts

    11. About 12 garlic cloves, slivered

    12. 3 cups slivered scallions, including a little of the green part (about 24 scallions)

    13. About 12 ounces arugula, frisee or red mustard greens, carefully washed and dried

    Instructions Jump to Ingredients ↑

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