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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Summer Panzanella (Bread Salad) Recipe

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This recipe for Summer Panzanella (Bread Salad) is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Oz White wine vinegar
8 Oz Red onion
2 Tsp Salt
2 Lbs Green string beans Stem end removed
4 Lbs Zucchini Diced, ½-inch pieces
4 Lbs Cherry or grape tomatoes Halved
1 Lb Cucumber (preferably English) Diced, ½-inch pieces
4 Oz Dijon mustard, smooth
4 Oz Dijon mustard, coarse
1 Cup Fresh basil, loosely packed Coarsely chopped
To taste Ground black pepper
6 Oz Oil, olive blend Divided
2 Lbs Ciabatta or other artisan bread Torn in 1-inch pieces
Directions:
Directions:
1. Combine vinegar and red onion in a bowl, set aside to allow onion to soften.
2. Blanch and shock string beans and zucchini but adding them to boiling water for 2-3
minutes or until al dente and bright green and immediately transferring them to an ice
water bath.
3. Drain green beans and zucchini and combine with tomatoes and cucumber in large bowl.
4. Add mustards, herbs, salt and pepper to red onion – vinegar mixture. Add 4 ounces of
the oil in slow, steady stream, whisking constantly until emulsified. Pour vinaigrette over
vegetables and toss. Let stand at least 1 hour, covered and refrigerated.
5. Preheat convection oven to 300°. Place bread pieces on sheet pan and drizzle with
remaining 2 ounces of oil. Toast in oven, tossing halfway through, about 15 minutes or
until crusty. Add toasted bread pieces to vegetable – vinaigrette mixture and toss. Let
stand 1 hour before serving to allow croutons to soften.
Number Of Servings:
Number Of Servings:
26

 

 

 

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