Arugula, Olives And Pine Nuts
1 crusty chunk of country bread or baguette
Olive oil
1 large garlic clove, peeled and halved lengthwise
1 handful of coarsely shredded meat from a roasted chicken
Red wine-mustard vinaigrette
1 Tbs pine nuts
6 Niçoise olives, pitted and halved
1 generous handful of arugula
1 small handful of very thin slices from a yellow or red bell pepper
Sea salt
Preheat the oven to 400 degrees Fahrenheit.
Tear the bread into a handful of irregular croutons. Brush them with olive oil to coat, spread them on a sheet pan, and toast until golden at the edges, about 6 minutes. Cool the croutons slightly; then rub them the garlic while still warm. Be as thorough as you are fond of garlic. Turn off the oven.
Meanwhile, toss the chicken with a bit of the vinaigrette—just a touch, for moisture and flavor—and set aside.
Serve promptly—straight from the bowl, if you like.
Yield: 1 serving
