An Autumn Bread Salad

The idea was lifted from the 'Chef Ideas' on page 120 of the November 2006 Food & Wine Thanksgiving porno mag. My execution of it was a little different. I'm not ready to say goodbye to panzanella until next summer. I never am. But until fresh tomatoes and basil are back in season, why not try some other riffs on the whole concept of bread salads?

The "recipe" (and this is a work in progress):

5 pumpernickel bagels, cut into chunks
a few slices flaxseed bread cut into pieces
one small head savoy cabbage
2 red onions
3 Northern Spy apples
4-5 slices of thick bacon, finely diced.
a handful of prunes, snipped
a handful of raisins
a handful of pumpkin seeds (pepitas)

Dressing: balsamic vinegar, olive oil, seedy stone-ground mustard, apple cider, maple syrup, sea salt, freshly ground black pepper.

Toast bread chunks in oven. Whisk dressing ingredients in a large bowl. Thinly slice apple and cabbage and add to dressing. Fry bacon until deep brown and crisp. Blot on paper towel. Pour grease out of pan and sautee onion in a little olive oil. Toss bread, bacon, onions, prunes and raisins into bowl. Mix gently until dressing coats all. Sprinkle pepitas on top. Adjust salt and pepper as needed.

Um, yeah. This makes a lot. I just had a feeling it would be good. We'll see if it tastes as good tonight after everything's mellowed out in the fridge.

Now that I'm stuffed, it's off to bed.