WARM WINTER BREAD SALAD
This is winter's answer to summery panzanella. The assertive bread salad combines bitter greens, bacon, and hazelnuts, as well as oversize croutons, all tossed with herb vinaigrette. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Tossbread with oil and a pinch of salt.Spread onto a baking sheet,and bake until golden brown andcrisp, about 15 minutes.
- Combine endives, radicchio,lettuce, and frisee in a bowl. Addhazelnuts, bacon, and croutons.Drizzle with half the vinaigrette,and toss well to combine.Add remaining vinaigrette asdesired. Season with salt andpepper. Garnish with cheese.
WINTER BREAD SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 5 cups torn stale bread with 2 tablespoons olive oil on a baking sheet. Bake at 450 degrees F, 5 minutes. Toss 2 cups cherry tomatoes, 3 garlic cloves, 2 halved, seeded Italian frying peppers and 2 tablespoons olive oil on another baking sheet. Bake 7 minutes; chop. Toss with the bread, 1/2 cup each chopped basil and grated parmesan, 1/4 cup chopped olives, 2 tablespoons balsamic vinegar, and salt and pepper to taste.
WARM WINTER SALAD
Provided by Food Network
Time 23m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sauteed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette.;
- Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.
- Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.
- Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.
- NUTRITION INFORMATION: Per serving: 384 calories; 15 g fat (4 g sat, 6 g mono); 83 mg cholesterol; 32 g carbohydrate; 33 g protein; 9 g fiber; 548 mg sodium; 1,284 mg potassium. Nutrition bonus: Vitamin A (160% daily value), Vitamin C (45% dv), Potassium (37% dv), Folate (31% dv), Calcium & Iron (20% dv). 1 1/2 Carbohydrate Servings Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 3 lean meat, 2 fat
- TIP: Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
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