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Pumpkin Seed Bread Salad


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One 1 1/2-pound loaf crusty country italian bread, crust removed

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

4 tablespoons (2 ounces) unsalted butter

4 medium garlic cloves, thinly sliced

8 scallions, thinly sliced

4 small celery ribs, thinly sliced

3/4 cup salted shelled pumpkin seeds, lightly toasted

1 cup coarsely chopped celery leaves

1/4 cup medium-dry sherry, such as Amontillado

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