Savory Bread Salad

Name: Savory Bread Salad
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 45
Cuisine: Global
Ingredients: 170 grams baby arugula; 473 milliliters cubed pain au levain or country sourdough; 45 servings Kosher salt and freshly ground pepper, to taste; 118 milliliters olive oil; 113 grams pancetta, chopped; 79 milliliters pine nuts; 2 Tbs red wine vinegar; 2 Tbs minced shallots

Savory Bread Salad might be just the side dish you are searching for. This recipe makes 45 servings with 55 calories, 2g of protein, and 5g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Only It is a good option if you're following a gluten free, dairy free, and primal diet. If you have pancetta, pine nuts, wine vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 37 minutes.

Instructions

Preheat an oven to 350F.

Equipment you will use

Oven

Spread the bread cubes on a rimmed baking sheet and drizzle with 2 Tbs. of the olive oil.

Ingredients you will need

Bread Cubes

Olive Oil

Spread

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Baking Sheet

Bake until the bread is toasted but still slightly chewy, about 8 minutes.

Ingredients you will need

Bread

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Oven

Let cool.In a fry pan over medium-low heat, toast the pine nuts, stirring continuously, until golden, about 5 minutes.

Ingredients you will need

Pine Nuts

Toast

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Frying Pan

Transfer to a small bowl.In the same pan over medium heat, combine the pancetta and 1 Tbs. of the olive oil and cook, stirring occasionally, until the pancetta is browned and crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain.

Ingredients you will need

Olive Oil

Pancetta

Equipment you will use

Slotted Spoon

Paper Towels

Bowl

Frying Pan

Pour off all but 1 Tbs. of the fat from the pan.

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Frying Pan

Let the pan cool slightly.Return the pan to medium heat, add the shallots and cook, stirring frequently, until softened, about 2 minutes.

Ingredients you will need

Shallot

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Frying Pan

Transfer to a small bowl and let cool.

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Bowl

Add the vinegar to the cooled shallots, then slowly whisk in the 1/2 cup olive oil until well blended to make a vinaigrette. Season with salt and pepper.In a large serving bowl, toss together the bread cubes, arugula, pine nuts and pancetta.

Ingredients you will need

Salt And Pepper

Bread Cubes

Vinaigrette

Olive Oil

Pine Nuts

Pancetta

Shallot

Arugula

Vinegar

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Whisk

Bowl

Add the vinaigrette and toss to coat evenly. Season with salt and pepper and serve immediately.

Ingredients you will need

Salt And Pepper

Vinaigrette

Serves 4.Variation: For an entirely different but equally delicious bread salad, substitute toasted sliced almonds for the pine nuts, watercress for the arugula and orange segments for the pancetta.Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

Ingredients you will need

Orange Slices