Probably because every single ingredient except for the bread is different.
Bread Salad with Dried Figs and Pistachios
inspired by Zuni Cafe Bread Salad (but in the end, not even remotely resembling the original)
½-pound day-old crusty, solid bread
2 tablespoons + ¼ cup (4 tablespoons) + 2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon super finely chopped parsley
1 clove garlic, super finely minced
about ½ teaspoon salt, more to taste
pepper to taste
½ cup dried figs, soaked in hot water for about 30 minutes, drained, and roughly chopped
½ cup roasted salted pistachios
2 to 3 garlic cloves, slivered
¼ cup sliced shallots
2-4 tablespoons lightly salted chicken stock or lightly salted water
1-2 cups arugula
Remove crusts from bread, then tear bread into 1½ to 2-inch pieces, i.e. “bite-size.” Place bread on baking sheet and drizzle with about 2 tablespoons olive oil. Toss to coat (doesn’t have to be evenly, nor completely, coated). Place under broiled to “toast” for about 10 minutes. Remove form over and allow to cool slightly.
Whisk together ¼ cup olive oil, lemon juice, parsley, garlic, salt and pepper.
Drizzle a little bit over toasted bread, toss, then drizzle a little more and toss.
Heat 2 tablespoons olive oil in a medium pan. Add the garlic, scallions, and cook over medium-low heat until softened but not colored.
Pour the cooked garlic and scallions over the bread. Add the chopped dried figs and pistachios. Toss to combine. Drizzle with chicken stock, and if you are serving this with Roast Chicken, add a few tablespoons of the roast chicken pan drippings as well. Toss to combine.
Toss arugula in right before serving.
You can prepare the “vinaigrette” and garlic+shallots in advance. Just re-heat the garlic+shallots before adding to the salad.