PANZANELLA
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.
SPRING PANZANELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end. Repeat with the remaining asparagus. Cut off the tender tips and reserve.
- Bring a large pot of salted water to a boil over high heat. Add the asparagus tips and cook briefly, just until they lose their raw taste. Lift them out with a sieve or skimmer and let cool. Add the remaining portion of the asparagus spears and cook until tender enough to puree, then drain well.
- Put the asparagus spears basil, 6 tablespoons of the olive oil, and salt and pepper, to taste, in a blender or food processor. Puree until smooth.
- In a large bowl, combine the croutons, asparagus tips, peas, and green or spring onion. Add some of the asparagus puree and toss to coat well. Add more puree as needed to coat lightly and evenly. Add 3 tablespoons of the lemon juice and toss again. Taste and adjust the seasoning, then make an even layer of the mixture on a platter.
- In another bowl, combine the radicchio and spinach or arugula. Dress with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon lemon juice, and salt and pepper to taste. Toss well, then mound on top of the dressed croutons. With a cheese plane or vegetable peeler, shave some ricotta salata over the top. Serve immediately.
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
- Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 12 minutes. Let cool. Store in an airtight container.
- Michael's Notes: I use a serrated knife to remove the crust from day-old bread, and then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
- Yield: 4 to 4 1/2 cups
- Preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
- Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to12 minutes. Let cool. Store in an airtight
- container.
More about "spring panzanella recipes"
SPRING PANZANELLA SALAD RECIPE - TWO PEAS & THEIR POD
Web Mar 18, 2015 Preheat oven to 400 degrees F. Place bread cubes in a large bowl. In a small bowl, combine melted butter, chives, and parsley. …
From twopeasandtheirpod.com
4.5/5 (2)Total Time 50 minsEstimated Reading Time 4 mins
From twopeasandtheirpod.com
4.5/5 (2)Total Time 50 minsEstimated Reading Time 4 mins
- Preheat oven to 400 degrees F. Place bread cubes in a large bowl. In a small bowl, combine melted butter, chives, and parsley. Pour herb butter over the bread cubes and toss until well coated. Pour bread cubes on a large baking sheet. Place asparagus pieces on a separate large baking sheet and drizzle with olive oil. Toss until well coated. Season the bread cubes and asparagus with salt and black pepper, to taste. Place baking sheets in the oven and cook for 30-35 minutes, or until bread cubes are crunchy and slightly golden brown and asparagus is tender, but still crisp. You will want to stir the bread crumbs and asparagus 1-2 times while they are in the oven. Remove pans from oven and cool to room temperature.
- To make the dressing, in a small bowl, combined olive oil, lemon juice, balsamic vinegar, honey, shallot, and garlic. Whisk until well combined. Season with salt and black pepper, to taste.
- Drizzle dressing over the salad and gently toss. Garnish panzanella salad with additional chives and parsley. Serve.
SPRING PANZANELLA WITH ASPARAGUS RECIPE - MIKE LATA
Web Aug 10, 2018 Preheat the oven to 350°. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs...
From foodandwine.com
From foodandwine.com
SPRING PANZANELLA SALAD WITH PEAS, ARUGULA, AND MINT
Web May 29, 2019 To make spring panzanella salad toast some thickly sliced crusty bread, then toss the bread with peas, arugula, mint and red onion in a lemon and olive oil dressing. Panzanella is fairly simple dish to make, in …
From justalittlebitofbacon.com
From justalittlebitofbacon.com
BEST SPRING PANZANELLA RECIPE - HOW TO MAKE SPRING PANZANELLA
Web Feb 12, 2021 Directions Step 1 Heat oven to 400°F. Cut crusts off bread and tear bread into large pieces. On rimmed baking sheet, toss bread with 1 tablespoon oil and roast …
From goodhousekeeping.com
Email [email protected]Category Appetizers, Salad, Side DishOccupation Chief Food DirectorTotal Time 20 mins
From goodhousekeeping.com
Email [email protected]Category Appetizers, Salad, Side DishOccupation Chief Food DirectorTotal Time 20 mins
- On rimmed baking sheet, toss bread with 1 tablespoon oil and roast until golden brown, about 10 minutes.
- Meanwhile, in a large bowl, whisk together vinegar, mustard, remaining 3 tablespoons oil and 1/2 teaspoon each salt and pepper; stir in chopped scallions.
SPRING PANZANELLA RECIPE - COOKIE AND KATE
Web Apr 23, 2015 2 to 4 tablespoons sunflower seeds, to taste Dressing 2 tablespoons olive oil ½ teaspoon lemon zest 2 tablespoons lemon juice (about 1 medium lemon, juiced) 1 …
From cookieandkate.com
4.5/5 (2)Total Time 27 minsCategory SaladCalories 355 per serving
From cookieandkate.com
4.5/5 (2)Total Time 27 minsCategory SaladCalories 355 per serving
- Preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. On the baking sheet, toss the cubed bread with the olive oil, salt and pepper. Bake for 12 to 14 minutes, until crisp.
- In a large serving bowl, combine the roughly chopped greens, sliced fennel, fresh peas (yep, they’re raw!), pea shoots and sunflower seeds.
- Whisk together the dressing ingredients until emulsified. Drizzle the dressing over the salad mixture and toss to combine. Once the croutons have had a few minutes to cool down, toss those in as well and serve.
SPRING-Y PANZANELLA WITH KOMBUCHA VINAIGRETTE RECIPE - BON …
Web Apr 19, 2022 Preparation. Step 1. Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook bread, tossing often and adding more oil if pan looks dry, until golden all …
From bonappetit.com
3/5 (8)Servings 4
From bonappetit.com
3/5 (8)Servings 4
SPRING VEGETABLE PANZANELLA WITH POACHED EGGS - FOOD52
Web Apr 21, 2015 In a large pan, heat 3 tablespoons of olive oil over medium-low heat. Add the bread and 1 teaspoon salt and stir so that all of the cubes are coated in oil. Cook for 10 …
From food52.com
From food52.com
SPRING PANZANELLA RECIPE - BBC FOOD
Web Method Preheat the oven to 200C/180C Fan/Gas 4. To make the croûtons, toss the bread pieces in the oil to coat. Spread out in a single layer on a baking tray and toast for about …
From bbc.co.uk
From bbc.co.uk
SPRING KALE PANZANELLA RECIPE - LOVE AND LEMONS
Web 2 cups chopped kale; ¼ cup thinly sliced fennel, plus some chopped fronds; ½ cup cannellini beans, drained and rinsed; 1.5 cups stale bread (ciabatta or similar), cubed
From loveandlemons.com
From loveandlemons.com
12 BEST GENIUS SALAD RECIPES FOR SPRING & SUMMER - FOOD52
Web May 12, 2023 12. Maricel E. Presilla's Cuban Avocado, Watercress & Pineapple Salad. Instead of the cheery fresh pineapple typically used in this salad in Cuba, Maricel E. …
From food52.com
From food52.com
SPRING PANZANELLA WITH GREEN ASPARAGUS AND STRAWBERRIES | RECIPE ...
Web Preheat oven to 180°C/350ºF. Cut off woody ends of green asparagus and then cut into approx. 5 cm/2 in. long pieces. Cut scallions into same-length strips. Slice strawberries. …
From kitchenstories.com
From kitchenstories.com
SPRING PANZANELLA RECIPE - 101 COOKBOOKS
Web Spring Panzanella Recipe The bread I used also had walnuts and dried cranberries in it, but I think I'd prefer a seeded whole wheat version. Use whatever you like. 1 lb loaf of …
From 101cookbooks.com
From 101cookbooks.com
SPRING PANZANELLA – SMITTEN KITCHEN
Web Apr 4, 2008 1 19-ounce can of white beans, rinsed and drained or 1 1/2 cups cooked white beans Preheat oven to 400°F. Mix the bread cubes with the garlic, olive oil, parmesan, …
From smittenkitchen.com
From smittenkitchen.com
BEST SPRING PANZANELLA SALAD RECIPE - HOW TO MAKE PANZANELLA …
Web May 6, 2011 Switch the oven to broil, and toast on one side for 2 minutes. Shake the pan to turn the cubes and broil until golden brown and crispy. Set to the side. Salad Base. In …
From food52.com
From food52.com
SPRING PANZANELLA WITH ZA'ATAR CROUTONS | LINDSEY EATS
Web Apr 12, 2022 Prep spring vegetables While that is baking, wash your crisp lettuce, slice your radicchio, cucumbers and radish, set aside. Toast your pine nuts In a dry skillet on …
From lindseyeatsla.com
From lindseyeatsla.com
RECIPE: RIBEYE STEAK & SPRING PANZANELLA WITH PICKLED PEPPER …
Web 1 Prepare the ingredients & make the dressing. Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the …
From blueapron.com
From blueapron.com
25 BEST FRESH MINT RECIPES - HOW TO COOK WITH MINT FOR DINNER
Web May 10, 2023 Asparagus and Pea Panzanella. Put your leftover, about-to-go-stale sourdough to good use. Make croutons to toss with spring veggies and a lemony yogurt …
From goodhousekeeping.com
From goodhousekeeping.com
BEST SPRING PANZANELLA SALAD WITH CRISPY SHALLOTS
Web Apr 18, 2023 Preheat the oven to 425 degrees F. Tear the bread into bite sized pieces and transfer it to a baking sheet. Drizzle it with olive oil and season with salt and garlic …
From whatsgabycooking.com
From whatsgabycooking.com
BEST SPRING VEGETABLE PANZANELLA RECIPES | FOOD NETWORK CANADA
Web Apr 30, 2015 In a small bowl, whisk together the dill, vinegar, mustard, honey, salt and fresh pepper until combined. Step 7. Slowly drizzle in the olive oil while whisking. Set …
From foodnetwork.ca
From foodnetwork.ca
SPRING PANZANELLA - JOANNE WEIR
Web Instructions. Preheat an oven to 375F. Place the torn bread on a baking sheet. Drizzle with 3 tablespoons of the olive oil and sprinkle with salt. Toss together. Bake in the oven, …
From joanneweir.com
From joanneweir.com
SPRING PANZANELLA RECIPE - LEITE'S CULINARIA
Web Apr 3, 2021 While the panzanella is resting, heat a grill pan or cast-iron skillet over medium-high heat. Brush the asparagus with a little oil and cook, shaking the pan …
From leitesculinaria.com
From leitesculinaria.com
SPRING PANZANELLA | RECIPE CART
Web 1 garlic clove 2 lemons ¼ cup buttermilk 8 Tbsp. extra-virgin olive oil, divided Kosher salt, freshly ground pepper 1 English hothouse cucumber, halved lengthwise, cut crosswise …
From getrecipecart.com
From getrecipecart.com
10 FRESH SALAD RECIPES PERFECT FOR THE SUMMER | LE CREUSET
Web May 16, 2023 Look no further than our Spring Salad. This recipe combines a number of fresh summer vegetables including carrots, radishes, beets, turnips, and a generous …
From lecreuset.ca
From lecreuset.ca
You'll also love