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Panzanella




Source of Recipe


Michael Pivoney from the Signature Room


Recipe Introduction


bread salad)
(serves six)


List of Ingredients




# 4 cups baquette, cut into cubes
# 4 Marglobe tomatoes, cored and diced (large)
# 3 Tbsp. extra virgin olive oil
# 1 tsp. fresh thyme, chopped
# 1 red onion, thinly sliced
# ½ cup kalamata olives, pitted and split
# 2 cups baby arugula, rinsed and spun dry
# 1/4 lb. romano cheese, shaved
# salt and pepper (to taste)

Recipe



#

Toss ingredients together. In a pre-heated oven, bake at 350 degrees for approximately 10 to 15 minutes until golden brown. Add vinaigrette and herb seasonings (recipes below) to the mixture. Toss all ingredients and serve.

Vinaigrette:
# ½ cup extra virgin olive oil
# 1/4 cup canola oil
# 1/4 cup water
# 1/4 cup red wine vinegar
# ½ tsp. minced garlic
# 1 shallot, finely minced

Method:
Whisk together ingredients and blend well.

Herb seasonings:
# 1 tsp. fresh chopped marjoram
# 1/4 cup fresh chopped basil
# 1 tsp. fresh snipped chives