Ingredients
3 slices whole-grain bread (4 ounces), cut into 3/4-inch cubes
1 tablespoon plus 2 teaspoons sherry vinegar
2 teaspoons extra-virgin olive oil
3 navel oranges, segmented (about 1 cup), juices reserved
Kosher salt and freshly ground pepper
12 ounces escarole, torn into large pieces
6 ounces Belgian endive, leaves cut lengthwise into 1/2-inch-wide spears
5 ounces dried Turkish figs (6 or 7), chopped into 1/2-inch pieces
6 canned oil-packed sardines (8 ounces, from two 4.2-ounce tins), preferably Spanish (straubs.com), drained and halved lengthwise
Preparation
Preheat oven to 375 degrees. Toast bread cubes on a baking sheet, tossing halfway through, for 15 minutes. Whisk together vinegar, oil, 2 tablespoons reserved orange juice, and 1 teaspoon salt. Season with pepper. Toss together escarole, endive, figs, and orange segments in a large bowl. Add the dressing and toasted bread, and toss. Serve topped with sardine halves.
