Autumn Panzanella Recipes

AUTUMN PANZANELLA

Autumn Panzanella image

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

Ingredients

1 French baguette, roughly torn into 1-inch cubes (4 cups)
1/2 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup roughly chopped walnuts
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
2 cups thinly sliced Brussels sprouts
1 Granny Smith apple, cut into matchsticks
1/2 cup crumbled blue cheese

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

Tuscan Panzanella image

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

Ingredients

9 tablespoons extra-virgin olive oil
1/2 pound crusty Italian country bread, cut into 1/2-inch-thick slices
3 garlic cloves, 1 halved and 2 minced
1 pound cherry tomatoes (3 cups), halved
1/2 cup thinly sliced red onion
1 cup bocconcini (mini mozzarella balls), halved
10 to 15 basil leaves, thinly sliced, plus whole leaves for garnish
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper

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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