Free Recipe Panzanella Italian Bread Salad
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Panzanella Italian Bread Salad Recipe
1 lg Round loaf peasant bread,
-cut into 1-inch cubes,
-about 4 cups
1 Shallot, finely chopped
1 Clove garlic, smashed to a
-paste
2 ts Grated lemon rind
1/4 c Balsamic vinegar
Salt and freshly ground
-black pepper
1/2 c Extra virgin olive oil
5 Ripe plum tomatoes, seeded
-and chopped
1 Green bell pepper, seeded
-and chopped
1 Yellow, orange or red bell
-pepper, seeded and chopped
1 Cucumber, peeled, seeded and
-chopped
1 md Bulb fennel, trimmed and
-chopped with feathery
-greens (fronds) reserved
1/2 c Nicoise olives, pitted and
-halved
12 Basil leaves, shredded
Panzanella Italian Bread Salad Preparation
Spread the bread cubes out on a baking sheet and leave out, uncovered, to dry for 24 hours. Alternatively, bake the cubes in a 300 degree F. oven for 10 to 20 minutes until dried out but not toasted. In a large bowl whisk together the shallots, garlic, lemon rind and balsamic vinegar. Season with salt and pepper. Add the olive oil in a stream, whisking constantly until well combined. Add the tomatoes, bell peppers, fennel and olives, tossing to combine. Adjust seasoning with salt and pepper. Thirty minutes before serving the salad add the reserved fennel greens, basil and bread cubes, tossing to coat, and let the salad stand at room temperature for 30 minutes. Yield: 8 servings Recipe by: Cooking Live Show #8891 Posted to MC-Recipe Digest V1 #628 by Angele and Jon Freeman <jfreeman@netusa1.net> on May 31, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Panzanella Italian Bread Salad?
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