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1
Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside.
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2
Heat broiler.
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3
Place pine nuts in small baking dish, and toast under broiler until very lightly colored.
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4
Set aside.
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5
Cut bread into three or four large chunks.
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6
Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup.
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7
Brush bread all over with 2 tablespoons olive oil.
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8
Briefly broil bread chunks, turning until crisp and golden on surface.
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9
Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs.
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10
You should have 4 cups.
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11
Place in wide metal, glass or ceramic salad bowl.
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12
Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar.
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13
Season with salt and pepper.
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14
Drizzle 1 1/2 tablespoons of this dressing over bread and toss.
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15
Place one tablespoon olive oil in a small skillet.
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16
Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored.
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17
Add to bread and fold in.
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18
Drain currants and fold in.
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19
Add pine nuts and fold in.
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20
Drizzle salad with stock or water, and fold in.
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21
Taste a couple of pieces of bread.
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22
Add a little more vinegar, salt and pepper if necessary.
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23
Toss well, and transfer to a 4-cup baking dish.
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24
Tent lightly with foil.
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25
Do not wash salad bowl.
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26
Set salad aside until about 30 minutes before serving time.
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27
Heat oven to 450 degrees.
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28
Place bread salad in oven, turn off heat, and leave for 15 minutes.
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29
Return salad to bowl.
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30
Add greens, remaining vinaigrette, and enough of remaining olive oil so bread is not dry.
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31
Toss again.
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32
Serve with grilled or roasted meat.
