For 4 people

Stale bread in salads is common in many cultures. Panzanella, the summer Italian bread salad made with ripe tomatoes, is one of the best known. This variation uses multigrain or wholemeal bread, which results in particularly crunchy croutons. Start with unsliced ​​bread and cut it into thick slices, then tear them into pieces with your hands to form jagged, uneven pieces. Toast them with the nuts until the bread is golden brown and the nuts are aromatic. Add them to a large bowl of kale, steamed broccoli florets, Italian parsley leaves and dried cranberries, and toss with a balsamic vinaigrette. Any time in fall, add thinly sliced ​​raw fennel, chunks of roasted sweet potato, cooked white beans, or slices of sausage or kielbasa. A wide, shallow bowl will highlight textures and colors.

BANDAGE

• ¼

  cup red wine vinegar or white wine vinegar

• 2

  tbsp balsamic vinegar

• Salt and pepper, to taste

• 2

  tablespoon of grated parmesan

• ⅓

  cup olive oil, or more, to taste

• 1. In a bowl, whisk the red wine or white wine vinegar with the balsamic vinegar and a pinch of salt and pepper. Add the Parmesan and whisk until combined.

• 2. Slowly add the oil. Taste for seasoning and add more salt and pepper or olive oil, if desired.

SALAD

• 3

  thick (1 inch) slices of multigrain bread or whole wheat sourdough bread, torn into 1 inch pieces

• 1

  tablespoon of olive oil

• ½

  cup of nuts

• Salt and pepper, to taste

• 1

  large crown of broccoli, divided into florets

• 5

  ounces kale, tough stems removed

• ½

  red onion, thinly sliced

• A handful of flat-leaf parsley stalks, stripped

• ¼

  cup of dried cranberries

• 1. Set oven to 375 degrees. Have a large rimmed baking sheet on hand.

• 2. Place the bread pieces on the baking sheet and drizzle with olive oil. Grill in the oven for 8 minutes, turning the pieces once or twice. Scatter the nuts across the pan, sprinkle with coarse salt, and continue cooking for 6 to 8 minutes, or until the nuts are aromatic and the bread pieces are toasted. (Total baking time is 14 to 16 minutes.) Place baking sheet on rack; cool completely.

• 3. Place a steamer basket in a saucepan and add enough water to reach the level of the basket. Bring to a boil. Add the broccoli, cover the pan and steam for 4 minutes or until the florets are tender but still bright green. Transfer the florets to a colander and rinse in very cold water until cool. Place on a plate covered with absorbent paper.

• 4. In a large bowl, combine the kale, red onion, parsley, cranberries and broccoli florets. Whisk the dressing again. Pour the dressing over the salad and gently toss the mixture.

• 5. Add the bread and nuts to the salad. Stir again very lightly. Taste for seasoning and add more salt and pepper, if desired.

Lisa Yockelson

For 4 people

Stale bread in salads is common in many cultures. Panzanella, the summer Italian bread salad made with ripe tomatoes, is one of the best known. This variation uses multigrain or wholemeal bread, which results in particularly crunchy croutons. Start with unsliced ​​bread and cut it into thick slices, then tear them into pieces with your hands to form jagged, uneven pieces. Toast them with the nuts until the bread is golden brown and the nuts are aromatic. Add them to a large bowl of kale, steamed broccoli florets, Italian parsley leaves and dried cranberries, and toss with a balsamic vinaigrette. Any time in fall, add thinly sliced ​​raw fennel, chunks of roasted sweet potato, cooked white beans, or slices of sausage or kielbasa. A wide, shallow bowl will highlight textures and colors.

BANDAGE

1. In a bowl, whisk the red wine or white wine vinegar with the balsamic vinegar and a pinch of salt and pepper. Add the Parmesan and whisk until combined.

2. Slowly add the oil. Taste for seasoning and add more salt and pepper or olive oil, if desired.

SALAD

1. Set oven to 375 degrees. Have a large rimmed baking sheet on hand.

2. Place the bread pieces on the baking sheet and drizzle with olive oil. Grill in the oven for 8 minutes, turning the pieces once or twice. Scatter the nuts across the pan, sprinkle with coarse salt, and continue cooking for 6 to 8 minutes, or until the nuts are aromatic and the bread pieces are toasted. (Total baking time is 14 to 16 minutes.) Place baking sheet on rack; cool completely.

3. Place a steamer basket in a saucepan and add enough water to reach the level of the basket. Bring to a boil. Add the broccoli, cover the pan and steam for 4 minutes or until the florets are tender but still bright green. Transfer the florets to a colander and rinse in very cold water until cool. Place on a plate covered with absorbent paper.

4. In a large bowl, combine the kale, red onion, parsley, cranberries and broccoli florets. Whisk the dressing again. Pour the dressing over the salad and gently toss the mixture.

5. Add the bread and nuts to the salad. Stir again very lightly. Taste for seasoning and add more salt and pepper, if desired.Lisa Yockelson