Autumn Panzanella Recipes
AUTUMN PANZANELLA
In summer, I make this classic Tuscan bread salad with juicy vine-ripened tomatoes and crunchy cucumbers. In fall, I like to swap out the tomatoes and cukes for Brussels sprouts and apples. Either way, it's a great starter on its own or a nice side to a grilled thick rib eye steak.
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings as an appetizer or side dish
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Put the bread in a large bowl. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss to evenly coat. Arrange the bread in a single layer on half of a baking sheet. Spread the nuts in an even layer on the other half of the baking sheet. Put in the oven and bake until the bread and nuts are golden brown and toasted, about 5 minutes.
- Meanwhile, in the same large bowl, whisk together the vinegar, mustard and remaining 1/2 cup oil. Season with salt and pepper. Add the Brussels sprouts and apple and toss to combine. Season again with salt and pepper.
- Add the warm bread and nuts to the Brussels sprout mixture and toss to combine. Taste and adjust the seasoning, adding salt and pepper as needed.
- Add the blue cheese, gently toss to combine and serve.
TUSCAN PANZANELLA
This traditional Tuscan Panzanella summer salad is a mix of bright flavors and textures-tomatoes, bocconcini, red onion, basil, and crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. (Alternatively, heat a grill pan over mediumhigh heat until hot.) Using 3 tablespoons of oil, brush bread slices on both sides.
- Grill bread slices, turning once, until toasted on both sides, about 5 minutes total. Rub both sides with halved garlic. Tear into bite-size pieces.
- Toss bread, tomatoes, onion, bocconcini, and sliced basil in a serving bowl.
- Whisk together vinegar and minced garlic in a small bowl. Whisking constantly, pour in remaining 6 tablespoons oil in a slow, steady stream, and whisk until emulsified. Pour over salad. Season with salt and pepper. Let stand at room temperature, tossing occasionally, 1 hour. Garnish with whole basil leaves.
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From today.com
Ratings 122Category Appetizers,Salads
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Ratings 122Category Appetizers,Salads
- 2. In a large bowl, stir together the butternut squash, Brussels sprouts, tomatoes and 1 tablespoons of the olive oil, and season with salt and pepper. Spread the vegetables out on a baking sheet and roast until browned and fork-tender, about 30 minutes.
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