Cranberry-Pecan Bread Salad

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Los Angeles Times


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From Judy Rodgers. She notes that "the bread should be made from unbleached white flour, water, salt, yeast and nothing else. No seeds, dairy or any other flours." The steps in this recipe are timed to coincide with roasting a

but the salad could be made independently.

1 1/2 pounds slightly stale, open-crumbed, chewy, peasant-style bread (not sourdough); ciabatta is best

1 cup plus 4 tablespoons mild olive oil, divided

1/2 cup Champagne vinegar


Freshly ground black pepper

1 cup dried cranberries

2 teaspoons red wine vinegar

1 cup warm water

3/4 cup pecans, broken into large pieces

12 garlic cloves, slivered

4 to 5 bunches green onions, (2 cups) slivered, including a little of the green part

1/4 cup turkey stock or lightly salted water

12 cups arugula or torn red mustard greens, washed and dried

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