August 31, 2022
True Panzanella Salad
True Panzanella Salad
Rated 5.0 stars by 1 users
Category
Salads
Servings
4
Prep Time
15 minutes
I love this salad because it’s using a lot of things that are just left over in your fridge.
Recipe by Chef Mary Lou Davis (Hell's Kitchen, Season 19) -@Geeksandgrubs www.geeksandgrubs.com
Chef Mary Lou
Ingredients
- ¼ loaf of bread ( preferably a day old)
- 1 Cucumber sliced
- 1 Red Onion thinly sliced
- 2 peaches cut into ½ inch cubes
- ½ cup strawberries tops removed and sliced
- 1 cup tomatoes cut into bite sized pieces ( i used yellows because i loved the colors in the salad)
- ½ bunch mint rough chop
- ½ bunch parsley rough chop
-
1 packet of True Lemon
- 1 tbs mustard
-
1tbs True Citrus Orange Ginger Spice Blend
-
1 Tbs True Lemon
- ¼ cup sherry Vinegar
- ½ cup neutral oil
- 2 tbs honey
- Salt and Pepper to taste
True Panzanella Salad
True Vin
Directions
* You can cut each of these any way that you would like as long as they are bite sized. I enjoy cutting things in different sizes because I like the way they look on myplate.
True Panzanella Salad
- In a saute pan on medium heat add in 3 tbs oil and wait until you see it shimmer.
- Once you see the shimmer add in the cut bread and create croutons.
- Sprinkle it with salt, and True Lemon.
- Toss bread over a couple of minutes to make sure you have even coating.
Once you have achieved even coating, take the croutons off the heat. You should be having inner conflict, because you know you need to stop eating them, but they are so good that you cannot. vege
True Vin
- In a bowl add in mustard, true orange, true lemon and sherry vin. Mix everything together very well.
- Drizzle in neutral oil, whisk together and add in honey. Season with salt and pepper until desired flavor.
To Finish
- Combine all of the ingredients together in a large bowl, except croutons and vin.
- In a separate bowl, toss the vin with the croutons. After a quick toss, remove the croutons and add them with the previous ingredients to the other bowl.
- Add in ¼ cup of the vin and taste. If it needs more vin then add it, but we can always add and not take away.
- The bread should get soft because of the previous dip in the vin. But I should avoid getting soggy.
- Put on a plate, or just eat out of the big bowl. That's what I like to do.