SOURDOUGH PANZANELLA RECIPE - CULTURES FOR HEALTH
Provided by admin
Prep Time 15 minutes
Cook Time 45 minutes
Number Of Ingredients 28
Steps:
- Preheat oven to 375°F.
- Toss sourdough bread cubes with 1 Tbsp. of the olive oil and a sprinkling of salt.
- Bake for 10 to 12 minutes or until crunchy and beginning to brown.
- Meanwhile, chop the vegetables and prepare the vinaigrette by whisking together the remaining 4 Tbsp. of olive oil and 2 tablespoons of red wine vinegar.
- Combine all ingredients in a large bowl and allow to marinate for 20 minutes before serving.
SOURDOUGH PANZANELLA WITH BLACK GRAPES RECIPE | RACHAEL ...
Breakfast, lunch, dinner, or a starter, this is a delicious jewel-toned dish.
Provided by Rachael Ray
Categories 30-Minute Meals
Yield 6 to 8 as a starter or 4 as an entrée
Number Of Ingredients 19
Steps:
- Arrange racks in the upper and lower thirds of the oven; preheat to 425°. Line 2 large baking sheets with parchment paper.
- On one-half of 1 baking sheet, mix the beets and grapes. On the other half, mix the fennel and onion. Spray all the ingredients with cooking spray. Season with salt, pepper, and the dried herbs. Roast on the top rack, turning once, until tender and browned in spots, about 20 minutes.
- Arrange the torn bread on the second baking sheet; coat with cooking spray. Season with salt and pepper. Bake on the lower rack, turning once, until golden brown, 12 to 15 minutes.
- In a large bowl, mix the escarole, radicchio, and fresh herb leaves. Drizzle with the lemon juice.
- In a small bowl, whisk the vinegar, garlic, Dijon, and honey. Gradually whisk in the oil. Season the dressing.
- Add the croutons and dressing to the large bowl; toss to coat. Arrange the salad on a platter. Top with the roasted fennel, onion, beets, and grapes. Garnish the salad with the cheese and nuts.
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