My favourite of the two - Panzanella Salad. I have loved every one I have ever made. And this one by chef David Creamer is full of great colourful vegetables and vibrant flavours. I'll try this one later in the summer when my heirloom tomatoes are at their peak. Right now, I'm tempted to roast and dice some beets from the garden to add after the salad has been dressed and tossed. Watercress also works well mixed with the romaine.
Panzanella salad
from chef- 1 cup chopped romaine (add red oak or other speciality greens if desired)
- 2 anchovies, filet
- 1/8 cup roasted red tomatoes
- 1/8 cup roasted yellow peppers
- 1/2 pieces of fresh lemon, half a lemon juice and zest
- 1/4 pound ciabatta bread
- 4 fresh basil, leaves
- 1/8 cup Italian olives
- 1/4 cup olive oil
- 1/8 cup parmesan reggiano
- Salt and pepper to taste
- 4 garlic cloves
- 1/4 cup champagne vinegar
- 2 tablespoons fresh oregano
- 3 tablespoons dried oregano
- 2 tablespoons fresh parsley
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 3/4 cup olive oil
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- 1/3 cup Dijon mustard
Instructions:
To make the oregano vinaigrette: Combine the garlic, vinegar, oregano, parsley, honey and salt in a blender.
Blend until smooth, while motor is running slowly add the oil and process until emulsified.
Put the mixture into a 10 to 12 inch salad bowl and add it to the fridge to chill.
To make the salad: Brush ciabatta bread with olive oil and season lightly with salt and pepper and place on grill, be sure to let some carbon build up on bread to add flavor to salad.
Once bread has been grilled, cut into 1 inch pieces.
In a medium bowl add chopped romaine and red oak, anchovies, roasted red tomatoes, roasted yellow peppers, fresh lemon(Squeeze juice from half of a lemon and zest), fresh basil, olives, ciabatta grilled crotons and salt and pepper to taste with 3 ounces of your freshly prepared oregano vinaigrette.
Toss making sure to coat greens and vegetables evenly. Place into bowl and top with fresh shaved parmesan cheese.
To make the oregano vinaigrette: Combine the garlic, vinegar, oregano, parsley, honey and salt in a blender.
Blend until smooth, while motor is running slowly add the oil and process until emulsified.
Put the mixture into a 10 to 12 inch salad bowl and add it to the fridge to chill.
To make the salad: Brush ciabatta bread with olive oil and season lightly with salt and pepper and place on grill, be sure to let some carbon build up on bread to add flavor to salad.
Once bread has been grilled, cut into 1 inch pieces.
In a medium bowl add chopped romaine and red oak, anchovies, roasted red tomatoes, roasted yellow peppers, fresh lemon(Squeeze juice from half of a lemon and zest), fresh basil, olives, ciabatta grilled crotons and salt and pepper to taste with 3 ounces of your freshly prepared oregano vinaigrette.
Toss making sure to coat greens and vegetables evenly. Place into bowl and top with fresh shaved parmesan cheese.
