Charred Corn Panzanella Recipes

Steps:

• Preheat the oven to 300 degrees F. Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.
• Put the vinegar, 1/4 teaspoon salt, the tomatoes and their juices and the garlic in a large bowl and toss together. Set aside.
• Heat the oil in a large skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes.
• Add the bread to the bowl and gently stir together; season with salt. Stir in the cilantro and serve.

Steps:

• Preheat oven to 400 degrees F.
• Clean ears of corn and place on a baking sheet, then roast until the corn starts to char, about 25 minutes. Let cool, then cut off corn kernels and set aside.
• Add lardons to a medium skillet over medium-high heat and cook until crispy, about 8 minutes. Remove with a slotted spoon, then add the red onion and cook in the bacon fat. Sprinkle with salt, then add the garlic and cook until fragrant. Add the corn and season again. Turn off heat, add the basil and season again if necessary.
• Mix together the vinegar, oil and a pinch of salt. Toss with the corn.

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the bread cubes to a medium bowl and toss with 2 tablespoons of olive oil, ½ teaspoon salt, and ½ teaspoon black pepper until well coated.
• Spread the bread cubes in an even layer on a baking sheet. Toast for 15 minutes, until golden brown.
• In a liquid measuring cup or small bowl, whisk together the shallot, garlic, mustard, vinegar, remaining teaspoon of pepper, and 1 teaspoon salt. Slowly drizzle in ¼ cup olive oil, whisking constantly, until the dressing is emulsified. Set aside.
• Heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the corn and cook, stirring, until charred in spots, about 5 minutes. Season with the remaining ½ teaspoon salt.
• Transfer the corn to a large bowl and add the toasted bread cubes, tomatoes, mozzarella, and dressing. Toss well. Add the basil and toss again to incorporate.
• Enjoy!

Steps:

• Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
• In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
• When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
• Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

Steps:

• Whisk the vinegar and mustard in a large bowl. Slowly whisk in 1/4 cup olive oil to make a dressing. Add the tomatoes, cucumbers, chickpeas, scallions, ciabatta, capers, 3/4 teaspoon salt and a few grinds of pepper and toss well to combine. Set aside to allow the bread to absorb the dressing, about 10 minutes.
• Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the shrimp with salt and pepper, add to the skillet and cook, turning once, until browned and crisped, 1 to 2 minutes per side.
• Add all but 2 tablespoons of the herbs to the salad and toss. Divide among plates or bowls. Top with the shrimp and sprinkle with the remaining herbs.