Emerald City Salad Panzanella Salad Recipes

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PANZANELLA



Panzanella image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  • For the vinaigrette, whisk all the ingredients together.
  • In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

BAREFOOT CONTESSA'S PANZANELLA SALAD



Barefoot Contessa's Panzanella Salad image

Make and share this Barefoot Contessa's Panzanella Salad recipe from Food.com.

Provided by abloom69

Categories     Vegetable

Time 45m

Yield 12 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large firm ripe tomatoes, cut into 1-inch cubes
1 English cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon garlic, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat the oil in a large saute pan.
  • Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
  • Add more oil as needed.
  • For the Vinaigrette.
  • Whisk all the ingredients together.
  • In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
  • Add the bread cubes and toss with the vinaigrette.
  • Season liberally with salt and pepper.
  • Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Nutrition Facts : Calories 137.5, Fat 12.6, SaturatedFat 1.8, Sodium 301.2, Carbohydrate 5.9, Fiber 1.1, Sugar 1.9, Protein 1.3

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

PANZANELLA SALAD



Panzanella Salad image

Italian bread and tomato salad! Capers work great in place of the olives too!

Provided by veggiemom

Categories     Salad

Time 50m

Yield 8

Number Of Ingredients 11

6 cups day old Italian bread, torn into bite-size pieces
⅓ cup olive oil
salt and pepper to taste
3 cloves garlic, minced
¼ cup olive oil
2 tablespoons balsamic vinegar
4 medium ripe tomatoes, cut into wedges
¾ cup sliced red onion
10 basil leaves, shredded
½ cup pitted and halved green olives
1 cup fresh mozzarella, cut into bite-size pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
  • While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 22.2 g, Cholesterol 11.8 mg, Fat 21.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 551.4 mg, Sugar 3.5 g

KANI SALAD



Kani Salad image

This quick, flavorful salad, popularized by Japanese restaurants in the U.S., gets a head start with already-cooked imitation crab sticks ("kani" is the Japanese word for crab). We like to make the dressing with Japanese mayo (such as Kewpie), which is richer and a little tangier and sweeter than American mayo. So add a healthy pinch of sugar and a teaspoon or two more rice vinegar if all you can find is American mayo. When choosing a mango for this recipe, pick one that is ripe but still firm -- a very ripe mango will make this dish too juicy. If you have a mandoline, you can make quick work of slicing the vegetables into long matchsticks.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings (about 1 quart)

Number Of Ingredients 9

8 ounces imitation crab sticks
2 medium carrots, julienned
2 Persian cucumbers, sliced on an extreme bias then cut into long matchsticks
1 ripe but firm mango, cut into long matchsticks
Kosher salt
1/3 cup Japanese mayonnaise, such as Kewpie
2 tablespoons rice vinegar
1 tablespoon sriracha
Black sesame seeds, for sprinkling

Steps:

  • Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Turn the stick a quarter turn and rake again; repeat on each remaining side. Use your fingers to pull apart any remaining strands. Transfer to a large bowl.
  • Add the carrots, cucumbers, mango and 1 teaspoon salt to the large bowl; toss well.
  • Stir together the mayonnaise, rice vinegar and sriracha in a small bowl. Add to the large bowl and toss well to coat. Taste and add more salt, if needed. Refrigerate until ready to serve.
  • To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds.

EMERALD CITY SALAD



Emerald City Salad image

PCC is the local co-op in Seattle, Washington. They make this wonderful salad and I hope you will enjoy it too!

Provided by Sharon123

Categories     Salad Dressings

Time 1h20m

Yield 6-8

Number Of Ingredients 14

1 cup uncooked wild rice
1/2 cup olive oil
1/2 cup lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 bunch kale
1/2 bunch swiss chard (or spinach)
1/2 diced red bell pepper
1/2 diced yellow bell pepper
1/2 thinly sliced fennel bulb
1 bunch green onion, chopped
1/2 cup chopped parsley
toasted almonds (optional) or walnuts (optional)

Steps:

  • Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
  • Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
  • Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.

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