Broccoli Panzanella Recipes

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.

Steps:

• For the broccoli: Preheat the oven to 425 F. Cut broccoli into small florets. In a mixing bowl, combine the broccoli, olive oil, red pepper flakes and garlic. Season to taste with salt and pepper. Spread across a baking sheet and roast until the broccoli is crisp-tender and beginning to brown, 15-20 minutes.
• For the walnut sauce: Place walnuts, water, garlic, olive oil, salt, and pepper in a blender and blend until smooth. (The amount of water should be such that the sauce is thick, yet pourable.) Add lemon juice and adjust the seasoning with salt, pepper, and more garlic (optional). Blend again; add lemon zest and salt and pepper as needed.
• For the panzanella: Place bread cubes in a bowl with basil, olive oil, Parmesan, and lemon juice. Toss and press down to absorb the flavors. Add more oil, lemon, salt, and pepper as needed. The consistency should be "saucy."
• For assembly: Mix the roasted broccoli into the panzanella. Taste, and adjust the salt and pepper. On a serving platter, spread walnut sauce and pile broccoli and panzanella on top. Garnish with more Parmesan shavings, olive oil, and a basil sprig (optional).

Steps:

• For the broccoli: Preheat oven to 425 degrees. In a mixing bowl, combine the broccoli, olive oil, garlic and red pepper flakes. Season with salt and pepper to taste. Spread across a baking sheet or shallow roasting pan, and roast until the broccoli is crisp-tender, and is beginning to brown, 15 to 20 minutes. Meanwhile, prepare walnut sauce.
• For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned. Place in a blender with garlic, olive oil and lemon zest. Blend until smooth, adding just enough water to make a thick yet pourable sauce. Season with salt and pepper to taste.
• For assembly: Spread the diced bread on a baking sheet and bake until crisp and golden, 5 to 10 minutes. Transfer to a bowl and add lemon juice, olive oil, and salt and pepper to taste. Add broccoli (there should be equal parts broccoli to bread), and mix lightly.
• On a serving platter or in a shallow bowl, spread the walnut sauce and pile the broccoli and panzanella on top. Garnish with julienned basil and, if desired, shaved Parmigiano-Reggiano.

Steps:

• Preheat a baking sheet on the lower rack in a 450 oven. Blanch 1 head chopped broccoli in boiling water with salt and sliced garlic for 1 minute; drain. Toss with a splash of olive oil, a handful each of breadcrumbs and parmesan, salt and pepper. Place on the hot baking sheet and top with more cheese and breadcrumbs; roast until golden, 15 minutes.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
• Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
• In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

Steps:

• In a small nonmetal bowl, combine all dressing ingredients; mix well.
• Place rye and Italian bread slices on a broiler pan; broil 4 to 6 inches from the heat source for 4 to 5 minutes or until golden brown and toasty, turning once.
• Cool for 5 minutes, break or cut into 1/2 inch cubes; set aside.
• Bring 1/4 cup water to boiling in a medium saucepan over medium-high heat.
• Add broccoli; cook for 2-3 minutes until crisp tender.
• Drain, rinse with cold water to cool; drain well.
• Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix.
• Pour dressing over salad, toss gently to coat.

Steps:

• Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
• Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
• In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
• Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.