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Don't call it a salad with croutons — bread takes center stage in this hearty dish.

If renowned Maine chef and food writer Erin French isn’t yet on your radar, get acquainted with her now! Her recent cookbook, named for her storied restaurant, is packed with the recipes that made her famous. This greens and bread salad is full of our favorite vegetables of the season. Enjoy!

Whether for breakfast, lunch, or dinner, one of my top five things to eat is warm toasted bread soaked through with vinaigrette. And I feel a little bit better about it when I throw in some crunchy greens — or asparagus, radishes, and peas, when the farm stands are brimming over with them this time of year. Seek out a good white bread like a country bâtard or other crusty sourdough loaf — something made with a good, long ferment that gives it a rich, sour flavor.

Reprinted with permission from The Lost Kitchen