August 5, 2011
Panzanella is a Florentine salad that is made with stale bread and vegetables, usually tomatoes. This grilled version showcases summer produce. The grilled corn, asparagus and bell pepper add another dimension of flavor that you won't find in most salads. The white wine vinaigrette is zesty and really brings the salad to life. This grilled panzanella salad has fresh flavors and a variety of textures which make it the perfect dish to eat this summer. For full recipe instructions, click the link above the ingredient list.
Ingredients:
1 loaf ciabatta bread, cut into bite size cubes
1 inch pint cherry tomatoes, cut half
1/2 pound asparagus
1 corn cob
cup chopped fresh parsley
cup chopped fresh basil
1/2 cup shaved Parmigiano-Reggiano
2 tablespoons white wine
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
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Comments
August 5, 2011
Excuse me, anchovies, where are the anchovies?
August 5, 2011
If you like anchovies, feel free to add them in your salad. The person who wrote this recipe, did not include them as an ingredient in their version of panzanella salad.