Tuesday, April 19, 2016

Beet & Rye Panzanella

You can call any salad a panzanella, as long as it has toasted hunks of bread in the mix.

My favorite is the traditional summer tomato panz w/ Jersey tomatoes and lots of fresh herbs and garlicky croutons....I can't wait for it....it's my daily lunch in the summer w/ some fresh mozzarella thrown in.

I am in need of some new salad ideas, so when I saw this in Bon Appetit, I knew I had to make it.

Winter beets and citrus go so well together, and during the doldrums of March, this salad was a nice pick me up and bright with color.

I roasted some red and yellow beets (I always do this the night before, so they are cooled, peeled and ready to go).

Tossed the beets w/ oily croutons made w/ rye bread (you can use another type of bread) and thinly sliced red onion. I used my beautiful watermelon radishes and blood orange segments too.

For the dressing, I drizzled white balsamic, about 2 tbsp, along w/ the juice of 1 blood orange and some olive oil.
Sea salt & black pepper.

Mix the salad all together the lay out on a pretty platter.
Top w/ fresh herbs, such as mint, parsley, tarragon or rosemary.

You get the picture.

1 comment:

Maywyn Studio said...

Lovely post and thank you for the recipe
I love bread salads. Last summer was the first try, and the ease of putting them together is so much better than garden salad making.