CORNBREAD PANZANELLA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.
BLUEBERRY CORNBREAD PANZANELLA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the cornbread croutons: Preheat the oven to 325 degrees F.
- Grease a baking sheet with 2 tablespoons of the butter. Gently arrange the cornbread cubes on the baking sheet and drizzle with the remaining butter. Season with salt and pepper. Don't toss the cornbread or it will crumble.
- Toast, gently turning halfway through, until golden brown, 16 to 18 minutes. Allow it to cool 5 to 7 minutes before moving to a serving platter.
- For the vinaigrette: Put the blueberries, champagne vinegar, honey and lemon zest and juice in a small saucepan over medium heat. Bring to a low simmer and cook until thickened slightly, about 5 minutes. Let cool slightly.
- Transfer the blueberry mixture to a blender and puree at low speed. Increase to medium and slowly drizzle in the oil, allowing it to emulsify. Season with salt and pepper. Pour into a pitcher or container. If making ahead, the vinaigrette can be made up to 48 hours in advance and refrigerated in an airtight container. Shake to emulsify if separated.
- For the salad: To assemble on a platter, layer half the arugula, half the croutons and half the tomatoes, then repeat with the remaining arugula, croutons and tomatoes. Top with the blueberries and goat cheese. Drizzle with the vinaigrette and top with the torn basil.
- Preheat the oven to 450 degrees F.
- Stir together the cornmeal, flour, baking powder and salt in a bowl.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
- In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
PEACH AND CORNBREAD PANZANELLA
Provided by Katie Lee Biegel
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Oil a baking sheet.
- Put the cornbread on the prepared baking sheet, drizzle with oil and season with salt. Bake until nicely toasted, about 15 minutes. Let cool completely.
- For the dressing: Whisk the mustard, vinegar, oil, capers, salt and pepper together in a large bowl.
- For the salad: Add the peaches, cucumbers, tomatoes and onions to the dressing and toss. Add in the cornbread cubes and basil and toss again. Let stand at room temperature for about 20 minutes before serving.
- Drizzle olive oil over the top. Place slices of prosciutto over the top.
CHEF JOHN'S PANZANELLA
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
Provided by Chef John
Categories Salad
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
- Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
- Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
- Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 68.4 g, Cholesterol 8.8 mg, Fat 45.8 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 927 mg, Sugar 3.3 g
PANZANELLA
Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!
Provided by JUNEBUFF1
Categories Salad
Time 52m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
- In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
- Toss bread cubes with tomato mixture, and serve.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 36.8 g, Fat 3.8 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 0.7 g, Sodium 350.8 mg, Sugar 5.2 g
PANZANELLA (ITALIAN BREAD SALAD)
Why throw away the rest of that good, dense loaf you picked up at the bakery the other day? This is what the Italians do with day-old (or older) bread. Simply delicious!!!
Provided by evelynathens
Categories Onions
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
- Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
- Place half of the bread in a wide, shallow bowl.
- Spoon half of the tomato mixture over the bread.
- Layer the remaining bread on top and then the remaining tomato mixture.
- Cover and refrigerate for 1 hour.
- Just before serving, toss the salad and adjust the seasonings with salt and pepper.
- If the bread seems dry, add a little oil or vinegar.
- Serve immediately.
CORN BREAD PANZANELLA
Provided by Frank Stitt
Categories Salad Herb Olive Tomato Side Bake Roast Vinegar Cornmeal Cucumber Bell Pepper Summer Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- Make corn bread croutons:
- Preheat oven to 450°F.
- Heat bacon fat in a 10-inch cast-iron skillet in middle of oven 5 minutes.
- While fat heats, whisk together cornmeal, flour, baking powder, and salt in a large bowl. Whisk together egg and milk in a small bowl, then add to dry ingredients, stirring just until combined.
- Carefully remove hot skillet from oven and stir scallions into hot fat (they will sizzle). Stir fat with scallions and melted butter into batter until just combined, then pour batter into hot skillet. Bake in middle of oven until a tester comes out clean, about 10 minutes. Turn corn bread out onto a rack and cool 15 minutes. (Leave oven on.)
- Cut corn bread into 3/4-inch cubes and spread in 1 layer in a shallow baking pan. Bake in upper third of oven until edges are golden, about 10 minutes, then cool in pan on a rack.
- Make salad:
- Roast red and yellow bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer peppers to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1-inch pieces.
- Whisk together vinegars, kosher salt, and black pepper in a large bowl, then add oil in a slow stream, whisking. Add tomatoes, onion, and olives to vinaigrette, tossing to coat, and marinate 10 to 15 minutes.
- Add roasted peppers, cucumbers, basil, mint, parsley, and croutons to bowl and toss.
CORNBREAD PANZANELLA
Steps:
- Preheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes.
- Meanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately.
- Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes.
- Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.
CORNBREAD PANZANELLA SALAD
Make and share this Cornbread Panzanella Salad recipe from Food.com.
Provided by Juenessa
Categories < 15 Mins
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a large bowl.
- Toss gently to combine.
- Place in a serving bowl and serve.
MEXICAN PANZANELLA SALAD (CORNBREAD SALAD)
This beautiful layered salad is the perfect dish to take to the park for a picnic; the taste improves when made in advance. Cooking time includes chill time for salad.
Provided by Galley Wench
Categories Cheese
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 27
Steps:
- Dressing:.
- Add one tablespoon vinegar to milk and allow to set for 5 minutes.
- Whisk together all the dressing ingredients in a bowl until smooth.
- Note: Dressing can be made up to 2 days in advance and stored, covered in the refrigerator.
- Assemble Salad:.
- In small bowl mix chopped avocados and lime juice; set aside.
- In a small bowl, combine the tomatoes, onions, peppers, and 2 tablespoons cilantro; set aside.
- In large serving bowl spread 1/2 of corn bread over the bottom.
- Top cornbread with lettuce, then 1/2 of black beans.
- Spread 1/2 of tomato mixture over beans.
- Top with 1/2 of corn, 1/2 of cheese and 1/2 of avocado/lime mixture.
- Spoon 1/2 of dressing on top.
- Sprinkle 1/2 of bacon crumbles and 2 tablespoons cilantro on top.
- Repeat layer process, topping with bacon and cilantro.
- Cover and chill for several hours before serving.
Nutrition Facts : Calories 459.5, Fat 30.6, SaturatedFat 9.2, Cholesterol 35.1, Sodium 520, Carbohydrate 37.7, Fiber 10.8, Sugar 5.9, Protein 13.1
PANZANELLA
Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing
Provided by Esther Clark
Categories Lunch, Side dish, Starter
Time 45m
Yield Serves 4-6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium
CORNBREAD PANZANELLA
Put some Italian-inspired deliciousness in your next cornbread. Serve it up panzanella-style with cherry tomatoes and fresh basil.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Add hot water to dry stuffing mix in large bowl; stir just until moistened. Let stand 5 min.
- Stir in cheese, tomatoes and basil. Add dressing; mix lightly. Cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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