Pumpernickel Panzanella

Ingredients

• 8 oz. pumpernickel or other hearty brown bread (such as rye or whole wheat), coarsely torn (about 4 cups)
• ⅔ cup extra-virgin olive oil, divided
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
• 1 tsp. freshly ground pepper, divided, plus more
• 5–6 medium oranges, divided
• 2 garlic cloves, finely grated
• ½ cup plus 2 Tbsp. balsamic vinegar
• 2 Tbsp. Dijon mustard
• ½ large fennel bulb, cut into quarters through root end, thinly sliced lengthwise
• 3 large shallots, thinly sliced
• 8 oz. mixed chicories (such as radicchio and/or endive), leaves separated, torn into very large pieces if needed (about 6 cups)
• 2 oz. Parmesan, plus more for serving

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