The best greens for this salad are something peppery but not too rugged, such as arugula, mizuna, or baby mustard greens. If the greens are long, tear them into 2- to 3- inch pieces.
In a medium bowl, stir together the vermouth, lemon zest, coriander, and 1/2 tsp. salt. Add the tomatoes and scallions. Stir in the olive oil and set aside for up to an hour.
If you’re making this salad without the rest of the menu, prepare a charcoal grill so it’s medium-hot or heat a gas grill to medium-high. If you’re cooking the steak, use the same fire to grill the bread.
Cut the crust off the bread; don’t worry about removing all of it, just the heaviest, chewiest parts. Cut the loaf lengthwise into 3/4-inch slices. Brush the slices lightly with olive oil and grill them around the perimeter of the fire until uniformly golden, about 4 min. per side. Avoid charring the edges as best you can. Remove the bread and rub all sides with the cut face of the garlic.
To assemble the salad, tear or chop the bread into 3/4-inch pieces and put them in a large salad bowl. Add the basil and greens and then the seasoned tomato scallion mixture. Toss gently with a large spoon to combine. Season with salt and a few generous grinds of black pepper. Add the pine nuts, toss, and serve.
nutrition information (per serving):
based on six servings;
sat fat g
Photo: France Ruffenach