Autumn Panzanella Recipes
AUTUMN PANZANELLA
In summer, I make this classic Tuscan bread salad with juicy vine-ripened tomatoes and crunchy cucumbers. In fall, I like to swap out the tomatoes and cukes for Brussels sprouts and apples. Either way, it's a great starter on its own or a nice side to a grilled thick rib eye steak.
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings as an appetizer or side dish
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Put the bread in a large bowl. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss to evenly coat. Arrange the bread in a single layer on half of a baking sheet. Spread the nuts in an even layer on the other half of the baking sheet. Put in the oven and bake until the bread and nuts are golden brown and toasted, about 5 minutes.
- Meanwhile, in the same large bowl, whisk together the vinegar, mustard and remaining 1/2 cup oil. Season with salt and pepper. Add the Brussels sprouts and apple and toss to combine. Season again with salt and pepper.
- Add the warm bread and nuts to the Brussels sprout mixture and toss to combine. Taste and adjust the seasoning, adding salt and pepper as needed.
- Add the blue cheese, gently toss to combine and serve.
PANZANELLA
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
TUSCAN PANZANELLA
This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures-tomatoes, bocconcini, red onion, basil, and crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. (Alternatively, heat a grill pan over mediumhigh heat until hot.) Using 3 tablespoons of oil, brush bread slices on both sides.
- Grill bread slices, turning once, until toasted on both sides, about 5 minutes total. Rub both sides with halved garlic. Tear into bite-size pieces.
- Toss bread, tomatoes, onion, bocconcini, and sliced basil in a serving bowl.
- Whisk together vinegar and minced garlic in a small bowl. Whisking constantly, pour in remaining 6 tablespoons oil in a slow, steady stream, and whisk until emulsified. Pour over salad. Season with salt and pepper. Let stand at room temperature, tossing occasionally, 1 hour. Garnish with whole basil leaves.
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- MAKE THE DRESSING: Whisk together red wine vinegar, balsamic vinegar, maple syrup and Dijon mustard. Slowly whisk in extra-virgin olive oil. Season to taste with salt and black pepper.
- Place the onion in the salad dressing so it softens up slightly and some of the "bite" is removed while roasting the squash and Brussels sprouts. Set aside.
- Place butternut squash cubes on a nonstick baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast for 10 minutes.
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Ratings 122Category Appetizers,Salads
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Ratings 122Category Appetizers,Salads
- 2. In a large bowl, stir together the butternut squash, Brussels sprouts, tomatoes and 1 tablespoons of the olive oil, and season with salt and pepper. Spread the vegetables out on a baking sheet and roast until browned and fork-tender, about 30 minutes.
- 3. Meanwhile, in a small fry pan over medium-high heat, warm the 1 teaspoon olive oil. Add the pancetta and cook, stirring occasionally, until lightly crisp, about 4 minutes. Add the sage and cook for 1 minute more. Transfer to a paper towel–lined plate.
- 4. In a small bowl, whisk together the vinegar, mustard and maple syrup. Slowly whisk in the remaining 3 tablespoons olive oil and whisk until slightly thickened. Season to taste with salt and pepper.
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