Asparagus Panzanella Recipes

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ASPARAGUS AND TOMATO PANZANELLA



Asparagus and Tomato Panzanella image

Asparagus and other vegetables are tossed together with Italian-style bread and drizzled with red wine vinegar and olive oil.

Provided by Sarahscakes

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 15

3 cups cubed crusty bread
¼ cup olive oil, as needed
3 cloves garlic, minced
kosher salt to taste
ground black pepper to taste
1 pound fresh asparagus, trimmed
1 English cucumber - peeled, seeded, and sliced
10 cherry tomatoes, halved
2 small yellow tomatoes, cut into wedges
1 red onion, cut into wedges
¾ cup pitted kalamata olives
¼ cup capers, drained
¾ cup fresh mozzarella balls (bocconcini)
¼ cup red wine vinegar
¼ cup extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss bread, 1/4 cup olive oil, and garlic in a bowl until coated. Season with salt and black pepper. Transfer mixture to a baking sheet.
  • Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Allow bread to cool.
  • Fill a large bowl with iced water; set aside. Bring a pot of salted water to a boil; cook asparagus in boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to iced water to cool. Drain and dry on a clean towel. Cut asparagus into thirds.
  • Mix asparagus, cucumber, cherry tomatoes, yellow tomatoes, red onion, olives, capers, mozzarella balls, and bread cubes in a large bowl. Whisk red wine vinegar and 1/4 cup extra-virgin olive oil in a small bowl; season with salt and pepper. Pour vinegar dressing over bread mixture; toss to combine. Allow bread salad to rest for 20 minutes before serving.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 21.4 g, Cholesterol 9 mg, Fat 25.7 g, Fiber 3.6 g, Protein 8.6 g, SaturatedFat 4.7 g, Sodium 720.3 mg, Sugar 3.6 g

ASPARAGUS PANZANELLA



Asparagus Panzanella image

Crisp asparagus gives a springtime twist to this Italian bread salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 pound medium asparagus
Salt and freshly ground black pepper
1 seedless cucumber, peeled and cut into 1/2-inch wedges
8 cherry tomatoes, cut in half
2 small tomatoes, such as red, Green Zebra, or yellow, each cut into 8 wedges
1 medium red onion, cut into 1/4-inch-thick wedges
3/4 cup Kalamata olives, pitted
1/4 cup capers, drained
6 one-half-inch-thick slices country-style bread, crust on, torn into 1-inch chunks
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil

Steps:

  • Snap off and discard the tough ends of asparagus. Bring a medium saucepan of salted water to a boil; prepare an ice bath. Cook asparagus until bright green and just tender, 2 to 3 minutes. Transfer immediately to ice bath. Drain; place on a clean kitchen towel.
  • In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
  • In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper. Pour vinaigrette over asparagus mixture, and toss until well coated. Let sit until bread absorbs juices, and serve.

PANZANELLA VERDE



Panzanella Verde image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

1 loaf day-old ciabatta, halved lengthwise
Olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh basil
1/4 cup red wine vinegar
1 clove garlic, chopped
Pinch sugar
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 ounces baby arugula
1 small English cucumber, quartered and diced
1 cup pitted cerignola or manzanilla olives
1 cup pitted picholine olives
1 tablespoon capers, drained
1 cup fresh flat-leaf parsley leaves
1/2 cup torn fresh basil leaves
Extra-virgin olive oil, for drizzling

Steps:

  • For the bread: Heat a charcoal or gas grill to medium. Brush the bread with oil and season with salt and pepper. Grill on both sides until lightly golden brown. Remove, and cut into large dice. Set aside.
  • For the vinaigrette: Combine the basil, vinegar, garlic, sugar and 1/4 cup water in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper.
  • For the salad: Put the arugula, cucumbers, olives, capers, parsley and basil in a large bowl. Add three-quarters of the vinaigrette and toss to coat the vegetables. Add the bread and toss to coat. Transfer to a large platter and drizzle with the remaining vinaigrette and EVOO. Serve at room temperature.

SPRING PANZANELLA



Spring Panzanella image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 17

2 pound medium asparagus
1/2 cup freshly chopped basil leaves
8 tablespoons extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
Panzanella Croutons, recipe follows
2 cups fresh or frozen English peas, boiled until tender and drained
1 cup thinly sliced green onion or spring onion
3 tablespoons plus 1 teaspoon fresh lemon juice, divided
1/2 head radicchio, ribbon-cut, soaked, drained, and dried
2 cup whole baby spinach leaves or arugula
Wedge ricotta salata cheese
1/2 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)
3/4 cup finely grated Parmesan
1/2 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)
3/4 cup finely grated Parmesan

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.

CHEF JOHN'S PANZANELLA



Chef John's Panzanella image

The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.

Provided by Chef John

Categories     Salad

Time 1h

Yield 2

Number Of Ingredients 10

2 cups 1/2-inch stale bread cubes, or more to taste
¼ cup olive oil, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste
1 pint cherry tomatoes, halved
2 tablespoons red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
½ teaspoon minced garlic, or to taste
1 pinch white sugar
salt and freshly ground black pepper to taste
4 leaves fresh basil, thinly sliced, or more to taste

Steps:

  • Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
  • Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
  • Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
  • Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.

Nutrition Facts : Calories 745.5 calories, Carbohydrate 68.4 g, Cholesterol 8.8 mg, Fat 45.8 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 927 mg, Sugar 3.3 g

ASPARAGUS PANZANELLA



Asparagus Panzanella image

Make and share this Asparagus Panzanella recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 23m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb medium asparagus
salt & freshly ground black pepper
1 seedless cucumber, peeled and cut into 1/2 inch wedges
8 cherry tomatoes, cut in half
2 small tomatoes, such as red,green zebra,or yellow,each cut into 8 wedges
1 medium red onion, cut into 1/4 inch-thick wedges
3/4 cup kalamata olive, pitted
1/4 cup capers, drained
6 slices country bread, 1/2 inch-thick,crust on,torn into 1 inch chunks (like French or Italian)
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil

Steps:

  • Break off and discard the tough ends of asparagus (I save for stock).
  • Bring a medium saucepan of salted water to a boil; prepare an ice bath.
  • Cook asparagus until bright green and just tender, 2 to 3 minutes.
  • Transfer immediately to ice bath.
  • Drain; place on a clean kitchen towel.
  • In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
  • In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper.
  • Pour vinaigrette over asparagus mixture, and toss until well coated.
  • Let sit until bread absorbs juices, and serve.
  • Enjoy!

Nutrition Facts : Calories 287.4, Fat 7.9, SaturatedFat 1.3, Sodium 637.2, Carbohydrate 46.2, Fiber 5, Sugar 5.7, Protein 10.6

PANZANELLA



Panzanella image

Prepare your own version of one of Tuscany's most famous dishes, panzanella. It's a good way to use up leftovers, as it's made with stale bread - simply toss with ripe tomatoes and an olive oil dressing

Provided by Esther Clark

Categories     Lunch, Side dish, Starter

Time 45m

Yield Serves 4-6

Number Of Ingredients 8

1kg ripe mixed tomatoes , halved if small, quartered if large
300g day-old sourdough or ciabatta, torn into large chunks
100ml extra virgin olive oil
50ml red wine vinegar
1 small shallot , finely chopped
50g tin anchovies , drained and roughly chopped
100g black olives , pitted
large handful of basil leaves, torn

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
  • Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
  • In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.3 milligram of sodium

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From bonappetit.com


PANZANELLA SALAD RECIPE - GREAT ITALIAN CHEFS
print recipe. 1. Pour enough vegetable oil for deep-frying into a deep-fryer or large deep pan and heat the oil 170°C. 2. Soften the bread with a little bit of water, then squeeze the excess water out. Crumble the bread by hand and transfer to a large salad bowl. Add the cucumber, tomatoes, a quarter of the onion, and the basil.
From greatitalianchefs.com


GRILLED-ASPARAGUS PANZANELLA RECIPE | HEALTH.COM
Grill asparagus, perpendicular to the grates, for 3–5 minutes on each side or until just crisp-tender. Step 4. Grill the bread about 1 minute per side or until slightly charred. Cut each slice ...
From health.com


PANZANELLA RECIPE - LOS ANGELES TIMES
2015-09-19 Toss with 1 teaspoon salt and leave to drain for 30 minutes. 3. Cut the onion in 1/4-inch half-moons and place in a bowl of cold water to cover to stand for 30 minutes. 4. In a small bowl, combine ...
From latimes.com


ASPARAGUS PANZANELLA - HEALTHY SEASONAL RECIPES
2015-04-17 Bring to a simmer, cover the skillet and allow asparagus to cook until crisp tender, 3 to 4 minutes. Remove from the heat and carefully pour into a large bowl. Add the tarragon, lemon zest and 1 teaspoon lemon juice to the bowl and stir to combine. Add the bread and toss to coat.
From healthyseasonalrecipes.com


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