Panzanella
A salad made from leftover stale bread
Equipment
- 1 cast iron sauté pan
- 1 large mixing bowl
Ingredients
- 1 loaf sourdough bread, stale cut into 1 inch chunks
- 2 bunches Romaine Hearts chopped and rinsed
- 4 each Heirloom tomatoes sliced into wedges
- 1 each Red onion julienned
- 1/2 cup Green Olives pitted whole, halved or sliced
- 1/2 cup Black Olives pitted whole, halved or sliced
- 2 TBL butter
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup red vinegar
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 bunch fresh basil
Instructions
- Take day old or longer bread that has gotten stale and cut it into 1 inch chunks.Heat butter in a cast iron pan on medium heat. When butter begins to brown add the bread chunks and toss until crispy. Set aside
For the Salad
- Wash, rinse and chop the romaine lettuce, place in mixing bowl. Slice tomatoes, onions and olives and add to mixing bowl. Take basil leaves and slice into thin ribbons and add to mixing bowl. Add toasted bread.
For the Salad Dressing
- Combine extra virgin olive oil, red wine vinegar, garlic powder, salt and pepper and stir or shake until well combined. Add to mixing bowl
To Serve
- Toss salad ingredients, bread and dressing together. Serve in a large bowl or on a platter, or in individual bowls. Garnish with fresh basil
