WINTER PANZANELLA
Steps:
- Preheat the oven to 350 degrees F.
- Take baby beets and cut them in half. Place on a long sheet of aluminum foil. Split shallots lengthwise, leaving them unpeeled, and add to foil. Drizzle with extra virgin olive oil, marjoram, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 30 minutes.
- In saute pan, cook pancetta until crisp.
- Meanwhile refrigerate goat cheese so it is easier to break up over the salad later.
- Toss the bread chunks with 1⁄4 cup oil until the bread is wet with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.
- While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together. Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven, peel shallots, and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula.
WINTER PANZANELLA
Toast cubes of leftover bread for an extra-crunchy panzanella - an Italian salad that's packed with flavour. It makes a great side dish or lunch
Provided by Diana Henry
Categories Lunch, Side dish, Starter
Time 1h
Number Of Ingredients 12
Steps:
- Steam the cauliflower until it's just tender (be careful not to overcook it), then set aside.
- Tear the bread into small chunks and heat 3 tbsp of the olive oil in a large frying pan. Fry the bread over a medium heat (in batches if it's easier) until it's golden all over - each batch will take about 4-5 mins to get a good colour. Put all the bread back into the pan and add the chilli, garlic and anchovies to the pan (with another tablespoon of oil if necessary) and sauté for a further 2 mins, making sure the garlic doesn't get too dark. It should be golden, not brown. Tip the bread mixture into a broad shallow serving bowl and add the raisins, capers and parsley.
- Add the rest of the olive oil to the frying pan and, over a high heat, fry the cauliflower until tinged with gold. You want a really good colour. Put the cauliflower in the bowl with the bread mixture, add the radishes, balsamic vinegar and the juice of ½ lemon and toss everything together. Season, but be careful about how much salt you use because of the anchovies. Taste to see if you need more lemon juice, or even more olive oil, and serve warm.
Nutrition Facts : Calories 495 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 1.9 milligram of sodium
INSTANT POT WINTER CHICKEN PANZANELLA SALAD
The rich flavors of the cooking liquid are soaked into toasted bread cubes, which get tossed with winter's best greens for a quick weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Toss the bread cubes with 2 tablespoons schmaltz, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on a baking sheet and bake until deep golden and crispy, 10 to 12 minutes. Transfer to a large bowl and set aside. Place the pancetta on the same baking sheet and bake until crispy, 2 to 3 minutes. Transfer to a paper-towel lined plate and let cool, about 5 minutes. Crumble the pancetta and set aside.
- Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Set a 6-quart Instant Pot® to saute on high (see Cook's Note) and wait for it to say "hot" (this should take about 4 minutes). Add the butter and the remaining 2 tablespoons schmaltz and stir until the butter melts, about 1 minute. Add the chard stems and the leeks and cook, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Stir in the wine, thyme, 1/2 teaspoon salt and a few grinds of pepper. Turn the machine off and add the chicken breasts.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 6 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and shred. Add the chard leaves to the pot and stir constantly until wilted, 1 to 2 minutes. Fold in the bread cubes and the shredded chicken and stir until well combined. Serve in bowls with the pancetta on top and lemon wedges on the side.
WINTER PANZANELLA WITH SQUASH AND SALAMI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing halfway through, until golden brown and tender, about 20 minutes. Transfer to a plate and let cool. Add the bread to the baking sheet and bake until lightly toasted, 8 to 10 minutes; transfer to a large bowl.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the salami and cook, stirring, until lightly browned, about 5 minutes. Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet.
- Add the sliced fennel and celery to the skillet and cook, stirring, until softened and browned, about 10 minutes. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the liquid is slightly reduced, about 3 minutes. Remove from the heat and stir in the roasted peppers and marjoram.
- Pour the fennel mixture over the bread cubes and let sit 2 minutes. Add the squash and salami and toss to coat. Top each serving of panzanella with the asiago and fennel fronds.
Nutrition Facts : Calories 490, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 40 milligrams, Sodium 1234 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 16 grams, Sugar 5 grams
WINTER APPLE & SQUASH PANZANELLA
Give the classic Italian tomato and stale bread salad a seasonal twist with hazelnuts, cranberries, squash and apple
Provided by Cassie Best
Categories Lunch, Side dish, Starter, Supper, Vegetable
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.
- Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.
- Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.
Nutrition Facts : Calories 648 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 42 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
WINTER PANZANELLA WITH STUFFING CROUTONS
Stuffing salad still counts as salad, right?
Provided by Andy Baraghani
Categories Bon Appétit Salad Bread Stuffing/Dressing Thanksgiving leftovers Radicchio Endive Apple Pecan Lunch
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25-35 minutes.
- Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.
- Whisk grapefruit juice, vinegar, and honey in a large bowl. Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine. Drizzle salad with oil and add stuffing croutons; toss again to combine.
WINTER PANZANELLA WITH APPLE DRESSING
Panzanella is my favorite salad, but made with tomatoes. Since good tomatoes are hard to find in the winter, I created this winter version, using roasted butternut squash, apple and cranberries.-Julie Merriman, Cold Brook, New York
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 14 servings (1 cup each).
Number Of Ingredients 21
Steps:
- Place squash cubes in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 20-25 minutes or until tender and lightly browned, stirring occasionally. Remove from the oven and cool., In a large bowl, toss bread cubes with 1 tablespoon olive oil and 1 tablespoon each basil, cilantro and mint. Transfer to a baking sheet. Bake at 400° for 10 minutes or until lightly browned, stirring occasionally. Set aside., Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and zest, croutons and remaining herbs in a large bowl., In a small skillet, cook apple in 1 tablespoon each honey and oil over medium heat until apple is softened and caramelized, stirring often. Transfer to a blender., Add the vinegar, brandy, mustard, salt, pepper and remaining honey. Cover and process until pureed. While processing, gradually add remaining oil in a steady stream. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 276 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 363mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.
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