WINTER PANZANELLA WITH APPLE DRESSING
Panzanella is my favorite salad, but made with tomatoes. Since good tomatoes are hard to find in the winter, I created this winter version, using roasted butternut squash, apple and cranberries.-Julie Merriman, Cold Brook, New York
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 14 servings (1 cup each).
Number Of Ingredients 21
Steps:
- Place squash cubes in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 20-25 minutes or until tender and lightly browned, stirring occasionally. Remove from the oven and cool., In a large bowl, toss bread cubes with 1 tablespoon olive oil and 1 tablespoon each basil, cilantro and mint. Transfer to a baking sheet. Bake at 400° for 10 minutes or until lightly browned, stirring occasionally. Set aside., Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and zest, croutons and remaining herbs in a large bowl., In a small skillet, cook apple in 1 tablespoon each honey and oil over medium heat until apple is softened and caramelized, stirring often. Transfer to a blender., Add the vinegar, brandy, mustard, salt, pepper and remaining honey. Cover and process until pureed. While processing, gradually add remaining oil in a steady stream. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 276 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 363mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 4g fiber), Protein 5g protein.
WINTER PANZANELLA
Steps:
- Preheat the oven to 350 degrees F.
- Take baby beets and cut them in half. Place on a long sheet of aluminum foil. Split shallots lengthwise, leaving them unpeeled, and add to foil. Drizzle with extra virgin olive oil, marjoram, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 30 minutes.
- In saute pan, cook pancetta until crisp.
- Meanwhile refrigerate goat cheese so it is easier to break up over the salad later.
- Toss the bread chunks with 1⁄4 cup oil until the bread is wet with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.
- While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together. Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven, peel shallots, and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula.
WINTER PANZANELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h25m
Yield 6 servings as first course or side dish, or 4 as main course
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.
- Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
- Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.
- Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.
- Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.
- In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.
- Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."
COUNTRY PANZANELLA WITH WATERMELON DRESSING
Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs.
Provided by Nicole Taylor, Yewande Komolafe
Categories dinner, lunch, salads and dressings, main course, side dish
Time 30m
Yield 8 to 10 servings (about 16 cups)
Number Of Ingredients 20
Steps:
- Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.
- Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.
- Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.
- In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.
PANZANELLA WITH WINTER SQUASH AND SAGE
This cool-weather panzanella trades tomatoes for caramelized roasted squash. It is a great salad for a buffet, but you can also make a meal of it.
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.
- Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.
- Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (1/4 cup) olive oil.
- Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add 1/4 cup vinaigrette and toss together.
- Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 21 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 415 milligrams, Sugar 4 grams, TransFat 0 grams
WINTER PANZANELLA
Toast cubes of leftover bread for an extra-crunchy panzanella - an Italian salad that's packed with flavour. It makes a great side dish or lunch
Provided by Diana Henry
Categories Lunch, Side dish, Starter
Time 1h
Number Of Ingredients 12
Steps:
- Steam the cauliflower until it's just tender (be careful not to overcook it), then set aside.
- Tear the bread into small chunks and heat 3 tbsp of the olive oil in a large frying pan. Fry the bread over a medium heat (in batches if it's easier) until it's golden all over - each batch will take about 4-5 mins to get a good colour. Put all the bread back into the pan and add the chilli, garlic and anchovies to the pan (with another tablespoon of oil if necessary) and sauté for a further 2 mins, making sure the garlic doesn't get too dark. It should be golden, not brown. Tip the bread mixture into a broad shallow serving bowl and add the raisins, capers and parsley.
- Add the rest of the olive oil to the frying pan and, over a high heat, fry the cauliflower until tinged with gold. You want a really good colour. Put the cauliflower in the bowl with the bread mixture, add the radishes, balsamic vinegar and the juice of ½ lemon and toss everything together. Season, but be careful about how much salt you use because of the anchovies. Taste to see if you need more lemon juice, or even more olive oil, and serve warm.
Nutrition Facts : Calories 495 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 1.9 milligram of sodium
WINTER APPLE & SQUASH PANZANELLA
Give the classic Italian tomato and stale bread salad a seasonal twist with hazelnuts, cranberries, squash and apple
Provided by Cassie Best
Categories Lunch, Side dish, Starter, Supper, Vegetable
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.
- Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.
- Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.
Nutrition Facts : Calories 648 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 42 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
WINTER PANZANELLA WITH STUFFING CROUTONS
Stuffing salad still counts as salad, right?
Provided by Andy Baraghani
Categories Bon Appétit Salad Bread Stuffing/Dressing Thanksgiving leftovers Radicchio Endive Apple Pecan Lunch
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25-35 minutes.
- Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.
- Whisk grapefruit juice, vinegar, and honey in a large bowl. Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine. Drizzle salad with oil and add stuffing croutons; toss again to combine.
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