Wednesday, May 26, 2010
Panzanella
This could be the best salad that I have ever eaten...no lie...I wouldn't falsify such a grandiose statement. Try it, and let me know if you disagree. P.S. It is best when washed down with a glass of chianti on a lazy Sunday (or Thursday, if you will) afternoon. (P.S. Did I mention how terribly easy it is to throw together?)
Panzanella
The Boston Globe, May 26, 2010
Serves 6
The traditional Italian salad panzanella was born from the need to use up stale bread. Some versions call for soaking the loaf in water. It’s more luxurious to rub a crusty baguette with olive oil and garlic and grill the pieces for a few minutes, lending smoky notes to the finished bowl of arugula, tomatoes, and red onion. For a pretty presentation, choose multicolored cherry tomatoes.
1 baguette, halved lengthwise
5 tablespoons olive oil
Salt and pepper, to taste
3 cloves garlic, halved
1/2 pint cherry tomatoes in mixed colors, quartered
2 large tomatoes, cut into wedges
1 small red onion, thinly sliced
1 bunch fresh arugula, stems trimmed
1/3 cup chopped fresh basil
1/4 cup balsamic vinegar
4 ounces fresh goat cheese, crumbled
1. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium.
2. Brush the baguette with 3 tablespoons of olive oil and sprinkle with salt and pepper.
3. Grill the baguette for 2 minutes on a side or until crisp and slightly charred. Remove bread from grill and rub with garlic cloves. Tear into bite-sized pieces.
4. In a large bowl, combine grilled bread, cherry and regular tomatoes, onion, arugula, basil, vinegar, and 2 tablespoons olive oil. Sprinkle with salt and pepper. Toss gently.
5. Divide the salad among 6 plates and sprinkle with goat cheese.
Labels:
Vegetarian
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