GRILLED PEACH PANZANELLA
This refreshing salad is a new take on an Italian classic, with a touch of sweetness - pair it with pork belly for a summer roast
Provided by Rosie Birkett
Time 20m
Number Of Ingredients 13
Steps:
- Quick-pickle the shallots in a bowl with the cider vinegar and sugar. Destone and slice the peaches.
- Put the peaches in a bowl and toss with 1/2 tbsp olive oil, the chilli flakes, fennel seeds and some seasoning. Heat a griddle pan over a high heat and sear the peaches for 2 mins each side until they have char lines on them. Remove from the heat and allow to cool.
- Pour the vinegar from the shallots into a bowl and whisk together with the remaining olive oil and some seasoning to make a dressing.
- Put the peaches in a salad bowl or sharing platter with the lemon juice, shallots, capers and bread, season well and pour over the dressing. Add the rocket, basil and fennel fronds (if using), and toss thoroughly with your hands to combine.
Nutrition Facts : Calories 114 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
GRILLED PANZANELLA
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams
PEACH PANZANELLA
Pair this salad with barbecued chicken as part of a summer menu. Made with peaches, mozzarella and a lemon and caper dressing, it's also great on its own
Provided by Tom Kerridge
Categories Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the oil, lemon juice and capers together in a small bowl, then set aside.
- Heat oven to 190C/170C fan/gas 5. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.
- Arrange the lettuce on a serving platter with the peaches and burrata and season well. To serve, drizzle over the dressing, then scatter over the thyme, basil and croutons.
Nutrition Facts : Calories 336 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
GRILLED PANZANELLA SALAD
Provided by Food Network Kitchen
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
- Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
- Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
- Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.
Nutrition Facts : Calories 431, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1066 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 15 grams
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- Prep croutons, cutting them into 1 inch cubes. Lightly toss with olive oil and sprinkle lightly with salt. Lower heat to 375 F and bake them on a sheet pan 20-25 minutes ( until crisp and golden) tossing halfway through. Let cool.
- In the meantime…whisk the dressing ingredients together in a bowl. Keep in mind, you may not use all of it depending on how much lettuce and croutons you use.
- Place the fennel and onion in a large bowl, and toss with a little of the dressing ( enough to coat) letting this marinate for 10-15 minutes. When ready to serve, add the arugula, sliced peaches, basil and pumpkin seeds. Once the croutons have cooled, add them to the bowl last and gently toss the salad with some more of the dressing, adding more as you need, being careful to not overdress. Taste, and adjust salt and pepper if. needed
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- While the grill is heating, make the dressing. To a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt and pepper to taste. Let the mixture sit until the shallots are tender, about 10 minutes. Add 4 tablespoons of the oil and whisk until the dressing is mixed and blended. Set aside.
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- Place the bread on the hot grill and cook until toasted and firm, about 7 to 10 minutes. Remove the bread and let cool.
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