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Panzanella Italian Bread Salad- Cooking Live
* Exported from MasterCook II *
Panzanella Italian Bread Salad - Cooking Live
Recipe By : Cooking Live Show #8891
Serving Size : 1 Preparation Time :0:00
Categories : Italian Salads
Want To Try
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large round loaf peasant bread -- cut into 1-inch
-- cubes, about 4 cups
1 shallot -- finely chopped
1 clove garlic -- smashed to a paste
2 teaspoons grated lemon rind
1/4 cup balsamic vinegar
salt and freshly ground black pepper
1/2 cup extra virgin olive oil
5 ripe plum tomatoes -- seeded and chopped
1 green bell pepper -- seeded and chopped
1 yellow -- orange or red bell
-- pepper, seeded and
-- chopped
1 cucumber -- peeled, seeded and
-- chopped
1 medium bulb fennel -- trimmed and
-- chopped with
-- feathery greens
-- (fronds)
reserved
1/2 cup nicoise olives -- pitted and halved
12 basil leaves -- shredded
Spread the bread cubes out on a baking sheet and leave out, uncovered,
to dry for 24 hours. Alternatively, bake the cubes in a 300 degree F.
oven for 10 to 20 minutes until dried out but not toasted.
In a large bowl whisk together the shallots, garlic, lemon rind and
balsamic vinegar. Season with salt and pepper. Add the olive oil in a
stream, whisking constantly until well combined. Add the tomatoes,
bell peppers, fennel and olives, tossing to combine. Adjust seasoning
with salt and pepper. Thirty minutes before serving the salad add the
reserved fennel greens, basil and bread cubes, tossing to coat, and
let the salad stand at room temperature for 30 minutes.
Yield: 8 servings
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