There’s something truly extraordinary that happens when you give a very good loaf of quality bread the salad treatment. Here's a recipe for Zuni Bread Salad from Judy Rogers of Zuni Café.
Generous 8 oz. slightly stale open-crumbed, chewy, peasant-style bread
6-8 tablespoons mild-tasting olive oil
1 ½ tablespoons champagne or white wine vinegar
Salt and freshly cracked black pepper
1 tablespoons currants (I used golden raisins, which were a perfectly delicious substitute)
1 teaspoon red wine vinegar
1 tablespoon warm water
2 tablespoons pine nuts
1 garlic cloves, slivered
¼ cup slivered scallions, including a little of the green part
2 tablespoons chicken stock or lightly salted water
A few handfuls of greens (I used arugula and frisee)