PANZANELLA
Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!
Provided by JUNEBUFF1
Categories Salad
Time 52m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
- In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
- Toss bread cubes with tomato mixture, and serve.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 36.8 g, Fat 3.8 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 0.7 g, Sodium 350.8 mg, Sugar 5.2 g
PANZANELLA
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.
PANZANELLA OF PLENTY
Panzanella is a Tuscan summer bread salad, often made to use up stale bread. The typical panzanella consists of chunks of stale bread and tomatoes, cucumbers, onion and basil, dressed with olive oil and vinegar. So why are we talking about a summer salad for Thanksgiving? Reader Jessica Benoit offers this fall version of panzanella, inspired by her first Thanksgiving abroad and thoughts of the traditional stuffing her family ate during holidays in New England with extended family.
Provided by Tara Parker-Pope
Time 45m
Yield Serves 8-10
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees
- Combine all dressing ingredients, whisking well, and set aside.
- Toss brussels sprout halves, butternut squash cubes, and beet cubes with 1/2 cup extra virgin olive oil, sea salt and black pepper. Spread veggies in a single layer on a baking sheet or two. Sprinkle with chopped thyme and bake for 25 minutes, stirring once. Remove and place into a large salad bowl for later mixing.
- Toss cubed bread with remaining 1/2 cup olive oil. Spread out on a sheet pan and toast for no longer than 10 minutes. They should be crispy on the outside, but still slightly soft inside. Set aside to cool.
- In the salad bowl with the roasted vegetables, add the cranberries, chestnuts and leafy greens. Add the croutons and mix all ingredients evenly. Pour the dressing over the salad, tossing again, and let it all marinate for about 10 minutes. Add any optional toppings and serve at room temperature.
AUTUMN PANZANELLA
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the croutons: Preheat the oven to 350 degrees F.
- Melt 1/4 cup butter in a large skillet over moderate heat and cook until it foams. In a large bowl, pour the butter over the 12 cups cubed bread and toss to coat. Sprinkle with Parmesan and freshly ground black pepper. Toss to season all of the bread. Transfer the bread to a baking sheet.
- Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool.
- Croutons can be made 1 day ahead and stored in an airtight container.
- *Michael's Notes: I use a serrated knife to remove the crust from day-old bread, 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.
- For the dressing: Melt the butter in a small skillet over moderately low heat. Add the yellow onion and saute until soft, about 15 minutes. Season with salt and pepper. Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet. Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 1/2 cup of the olive oil, then the water. Transfer to a bowl and season with salt and pepper.
- For the salad: Heat a large skillet over high heat. When hot, add 1/4 cup olive oil. When the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned. Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper.
- In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat. Add the celery, red onion, and arugula or spinach and toss again gently. Taste and adjust the seasoning. Grate fresh Parmesan on top and serve immediately.
THANKSGIVING PANZANELLA
This bread salad is a fresh addition to any holiday table. Recipe courtesy of Chef Brett Long (@mbrettlong).
Provided by Food.com
Categories Thanksgiving
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter over medium heat in a cast iron skillet. Add onions and cook over low-medium heat, about 30 minutes, or until the onions go nearly perfectly transparent. Do not get color on the onions. Remove from pan and save.
- Add 1-2 T of the butter from the onions to the skillet and cook the apples over medium heat until they have taken on a light golden color and have become fork-tender. Remove and add to the onions.
- Cook the sausage over medium until browned, using the back of a wood spoon to break the sausage up as it cooks. Remove cooked sausage and any fat which rendered out and add to the onions/apples.
- In a large mixing bowl, combine the french loaf and whole grain cubed breads. Using your hands, loosely crumble the moist cornbread and mix all three to incorporate.
- Add the onions, apples, sausage, butter, and reserved fat. Mix bowl contents to evenly moisten all components.
- Season with fresh thyme, sage leaf powder, grey sea salt, fresh black pepper, olive oil, and mix. If the panzanella is still too dry, slowly incorporate up to 1 C of good chicken stock. This will vary greatly depending on how dried the bread cubes are. Work a little at a time!
- Finally, mix in toasted, lightly crushed pecan halves, and garnish top with brown-butter fried sage leaves.
- Serve warm (or cold the next day; who doesn't love Thanksgiving leftovers?!) and enjoy!
Nutrition Facts : Calories 831.8, Fat 49.5, SaturatedFat 17.4, Cholesterol 62.2, Sodium 844.5, Carbohydrate 85.1, Fiber 8.5, Sugar 15.4, Protein 18.1
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.
STUFFING PANZANELLA WITH CRANBERRY VINAIGRETTE
The best way to reheat leftover stuffing? Press it into a pan, cut it into cubes and fry it in oil until crisp. The exterior browns and caramelizes, while the inside remains tender and creamy, just like the best bread pudding. This trick works best with stuffing made from smaller pieces of bread, but even if you don't end up with perfect cubes, they will still be delicious. Serve them warm, on top of a fresh, raw salad tossed in a tangy cranberry-mustard vinaigrette, with fried pepitas running throughout for even more crunch. If you use a homemade cranberry sauce for the dressing, you may want to sweeten it with a touch of honey.
Provided by Sohla El-Waylly
Categories dinner, weeknight, salads and dressings, appetizer, main course, side dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Start the stuffing croutons: Using olive oil, grease a 9-by-5-inch loaf pan, then line it with parchment paper, covering the bottom and 2 long sides with one sheet, creasing into the corners to ensure a snug fit. If the stuffing is cold, warm in the microwave for 1 minute, or covered in 350-degree oven for 15 minutes.
- Put the stuffing into the prepared loaf pan and press into a 1-inch layer using an offset spatula or the back of a spoon. Fold the parchment over, covering the top of the stuffing, and press firmly with your hands, tightly compacting the stuffing. If you have a second loaf pan of the same size, use that to pack down the stuffing and set something heavy on top - like a couple cans of beans - to weigh it down. Chill overnight.
- Prepare the cranberry vinaigrette: In a medium nonstick or cast-iron skillet over medium heat, cook the pepitas in the 2 tablespoons olive oil, stirring frequently, until the seeds puff and lightly toast, 3 to 5 minutes. Remove from heat.
- In a large bowl, whisk together the cranberry sauce, mustard, vinegar and a big pinch of kosher salt. Scrape in the pepitas and oil, and whisk to combine. Season the vinaigrette to taste with salt and pepper. Set aside.
- Cook the stuffing croutons: To the same skillet, add 1 tablespoon olive oil and heat over medium-high. (The stuffing needs to be cooked hot and fast or it will stick and fall apart.) While the pan heats up, lift the stuffing out of the loaf pan and onto a cutting board. Cut the chilled stuffing into 1-inch cubes.
- Add the stuffing cubes to the hot skillet and cook until crisp and golden brown underneath, 1 to 2 minutes. Using a spatula or 2 spoons, flip the cubes, which will have sucked up all the oil, then drizzle them with the remaining 1 tablespoon olive oil. Cook on the second side until browned, 1 to 2 minutes. (No need to fry on more than two sides; the croutons are delicate and could fall apart.) Remove pan from heat.
- Add the shaved vegetables and pear to the large bowl with the vinaigrette and toss to coat. Add the tender greens and gently toss to combine. Divide the salad across plates, top with stuffing cubes and serve right away.
ROASTED BUTTERNUT SQUASH PANZANELLA
Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice., Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally., In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended., Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)
Nutrition Facts : Calories 407 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 54g carbohydrate (19g sugars, Fiber 8g fiber), Protein 9g protein.
PANZANELLA
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
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
More about "thanksgiving panzanella recipes"
MAKE-AHEAD THANKSGIVING PANZANELLA – OH SHE GLOWS
From ohsheglows.com
4.9/5 (10)Total Time 1 hr 15 minsCategory Vegan, Salad, VegetableCalories 270 per serving
- The day before (steps 1-4): Make the dressing: In a small jar, place the balsamic vinegar, minced garlic, maple syrup, Dijon mustard, olive oil, salt, and pepper. Screw on the lid and shake to combine. Chill in the fridge.
- Slice the sourdough bread into 1-inch cubes until you have 4 cups. Place into a large bag or container and leave it on the counter.
- Slice each squash down the middle, lengthwise. With a spoon, scrape out all of the seeds and discard them. Slice the squash into 1/4-inch “half-moon” slices, and place them into a large zip bag, bowl, or container. Mince the rosemary and thyme and add it to the squash. Chill the squash and herbs in the fridge (covering, if necessary).
- In a separate zip bag or container, place the sliced kale, chopped celery, and pomegranate seeds. Chill in the fridge (covering, if necessary).
THIS PANZANELLA WILL BE THE UNEXPECTED STAR OF YOUR …
From thekitchn.com
Estimated Reading Time 4 mins
PANZANELLA | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
LAYERED PANZANELLA RECIPE - COOKIE AND KATE
From cookieandkate.com
SIRI DALY'S AUTUMN PANZANELLA RECIPE - TODAY.COM
From today.com
BEST PANZANELLA RECIPE (TUSCAN TOMATO AND BREAD SALAD)
From themediterraneandish.com
THANKSGIVING STUFFING PANZANELLA | FOODLAND
From foodland.com
PANZANELLA - 3 DIFFERENT RECIPES - TRADITIONAL, ROMAN
From anitalianinmykitchen.com
HOW TO MAKE PANZANELLA | ALLRECIPES
From allrecipes.com
CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD …
From seriouseats.com
FALL ROASTED VEGETABLE PANZANELLA SALAD - RECIPE RUNNER
From reciperunner.com
BAREFOOT CONTESSA | PANZANELLA | RECIPES
From barefootcontessa.com
SPRING PANZANELLA RECIPE | BON APPéTIT
From bonappetit.com
PANZANELLA - THE PIONEER WOMAN
From thepioneerwoman.com
THANKSGIVING PANZANELLA RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.ca
THANKSGIVING STUFFING PANZANELLA | FOODLAND
From secure.foodland.com
PANZANELLA - BEAUTIFUL SUMMER SALAD WITH TOMATO VINAIGRETTE
From willcookforsmiles.com
PANZANELLA - LIDIA
From lidiasitaly.com
PANZANELLA SALAD WITH THE BEST DRESSING (+AND THE KEY NON …
From carlsbadcravings.com
CRUNCHIEST CORNBREAD PANZANELLA RECIPE - HOW TO MAKE …
From delish.com
THANKSGIVING LEFTOVER CORNBREAD PANZANELLA | GIADA DE LAURENTIIS
From youtube.com
THANKSGIVING PANZANELLA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WINTER PANZANELLA - JUST A TASTE
From justataste.com
ROASTED ROOT VEGETABLE PANZANELLA RECIPE | ALTON BROWN
From altonbrown.com
HEIRLOOM TOMATO PANZANELLA SALAD - MINIMALIST BAKER RECIPES
From minimalistbaker.com
16 PERFECT PANZANELLA RECIPES TO MAKE TODAY - BRIT + CO
From brit.co
RECIPES - LA PANZANELLA® ARTISANAL FOODS CANADA
From ca.lapanzanella.com
FALL PANZANELLA SALAD RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
RECIPES - LA PANZANELLA® ARTISANAL FOODS
From lapanzanella.com
RECIPE: THANKSGIVING PANZANELLA SALAD - JMORE
From jmoreliving.com
THANKSGIVING PANZANELLA
From groups.io
TURKEY AND CORNBREAD PANZANELLA - THE LEAN GREEN BEAN
From theleangreenbean.com
TOMATO-HERB PANZANELLA | SOUTHERN LIVING
From southernliving.com
BALSAMIC BUTTERNUT KALE PANZANELLA - COOKIE AND KATE
From cookieandkate.com
PANZANELLA SALAD (WITH THE BEST DRESSING!) - NATASHASKITCHEN.COM
From natashaskitchen.com
THANKSGIVING PANZANELLA SALAD WITH DELICATA SQUASH — LUNA YOGA …
From pinterest.ca
BEST SHEET-PAN PANZANELLA RECIPE - HOW TO MAKE SHEET-PAN
From delish.com
PANZANELLA SALAD | THE RECIPE CRITIC
From therecipecritic.com
BEST CLASSIC PANZANELLA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #salads #holiday-event #thanksgiving
You'll also love