CLASSIC PANZANELLA
Steps:
- Cover the onion slices with cold water; let soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Meanwhile, cover the bread with cold water, and let stand until the bread is softened, about 10 minutes.
- Squeeze the bread to remove as much water as possible. Arrange the bread on a double layer of paper towels; cover with another double layer, and press down to extract any remaining water. Sprinkle the bread with about 1 teaspoon salt. Set aside for 5 minutes.
- Using your fingers, pluck the bread into bite-size pieces, and transfer to the dish containing the onions. Toss to combine.
- Prepare the cucumbers and tomatoes. Add to the bowl with the bread mixture.
- Drizzle the oil and vinegar over the salad; season with salt and pepper.
- Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss and serve.
RYE PANZANELLA SALAD WITH BRUSSELS SPROUTS, PASTRAMI AND DIJON VINAIGRETTE
Like your favorite New York deli order in a fabulous one-dish meal, this salad brings a new dimension to on-hand ingredients.
Provided by Molly Yeh
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In large bowl, toss bread cubes with 1 tablespoon of the oil, the salt and pepper. Spread on ungreased cookie sheet. Toast 10 to 15 minutes or until edges are brown.
- Meanwhile, in 10-inch skillet, heat another 1 tablespoon of the oil over medium heat. Add Brussels sprouts; cook and stir until browned. Remove from heat.
- In 8-inch skillet, heat another 1 tablespoon oil over medium high heat. Add shallot; cook until crisp. Remove from heat; pat off excess oil.
- To make vinaigrette, in large bowl, beat remaining 2 tablespoons oil, the vinegar and mustard with whisk until well blended.
- To vinaigrette in bowl, add toasted bread cubes, Brussels sprouts, shallot and pastrami; toss. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
PASTRAMI ON RYE
Make and share this Pastrami on Rye recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Butter both slices of bread and toast until golden.
- Spread mustard on both slices.
- Warm pastrami in a hot skillet until heated through.
- Pile on top of one slice of the bread and carefully close the sandwich.
- To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.
Nutrition Facts : Calories 868.6, Fat 35.1, SaturatedFat 16.7, Cholesterol 309.8, Sodium 4429.7, Carbohydrate 33.2, Fiber 4.2, Sugar 3, Protein 99
PANZANELLA
This creation from Salvatore Marino, chef at Il Grano in Los Angeles, is the perfect finger food: tasty and healthy.
Provided by Salvatore Marino
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Toss first 6 ingredients in a bowl; season with salt and pepper; let stand 30 minutes. Drizzle 1 tablespoon liquid from mixture over bread; broil each side until golden; top with 2 tablespoon tomato mixture. Garnish with basil leaves.
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