Sunday, August 22, 2010

Panzanella





PANZANELLA

3 T Good Olive Oil
1 French Bread Baguette, cut into 1-inch cubes
1 t kosher salt
2 Large, ripe tomatoes, cut into 1-inch cubes (or 4 cups of assorted ripe tomatoes)
1 Large cucumber, unpeeled, seeded, and sliced 1/2 inch thick
1 Red bell pepper, seeded and cut into 1-inch cubes (or several smaller sweet red peppers)
1 Yellow bell pepper, seeded and cut into 1-inch cubes (or several smaller sweet yellow peppers)
1/2 Red Onion, cut in 1/2 and thinly sliced
20 Large Basil leaves, coarsely chipped
3 T capers, drained
4 oz Horseradish Cheese
4 oz Fontina Cheese

For the Vinaigrette

1 t finely minced garlic
1/2 t Dijon Mustard
3 T Champagne Vinegar
1/2 t Kosher Salt
1/4 t freshly ground black pepper
1/2 C of 1st Cold Press Extra Virgin Olive Oil

Directions

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the Vinaigrette,whisk the first 5 ingredients together, as you continue whisking, add small amounts of the EVOO in a slow stream until fully incorporated.

In a Large bowl, mix all ingredients together and toss with vinaigrette. Season liberally with salt and pepper. Serve, or for better results, allow the salad to sit for about an hour for the flavors to blend.




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