THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for Vegetables-Salads-Herbs

TIP OF THE DAY: 10 Uses For Croutons & Jumbo Croutons

Jumbo Croutons
[1] Our idea of croutons on salad (photo courtesy MorningStar Farms.

Ciabatta
[2] If you want to bake your own ciabatta, here’s a recipe from Brown Eyed Baker.

Dried Oregano

[3] Premium dried oregano from Rancho Gordo.

 

We love good bread. Buttery or cracker-dry, fine or rustic crumb, plain or seasoned, tall or flat, soft or crusty, made with any type of flour, with or without inclusions (cheese, dried fruits, nuts…): All are welcome.

If you’re a bread lover, you’re likely a crouton lover, too. Can there be too many croutons served with salad or soup?

Maybe, but the bar is high.

When we saw this photo from MorningStar Farms, we were decided that our lunch would be salad with a topping of croutons. Big, garlicky ones, like crunchy garlic bread.

You don’t have to toss them on the salad. If you prefer, serve them on the side.

RECIPE: HERBED CROUTONS

You can make croutons in whatever size and shape you like—even using cookie cutters for hearts or other shapes. The ingredients are similar; only the size of the bread varies.

For jumbo croutons, look for an oblong loaf so you can cut biscotti- or mini-biscotti-size slices as shown in the photo. We used a ciabatta loaf.

Preparation

1. PREHEAT the oven to 350°F, with a rack positioned in the center.

2. ADD the oil to a saucepan, along with the the garlic, oregano, basil, thyme, salt and pepper. Simmer for 5 minutes; discard the garlic.

3. TOSS the bread cubes in a bowl toss with the seasoned oil. Spread them onto a jelly-roll pan (a baking sheet with a rim) and bake them for 8 minutes.

4. SPRINKLE the croutons with the parmesan and bake them for another 7 minutes, or until they are golden brown (if you’re not using cheese, simply bake for the additional 7 minutes). Remove from the oven.

5. TASTE a crouton and sprinkle with additional salt and pepper as desired. Cool. Croutons will keep in an airtight container for a week. for tossed green salad.

 
Ingredients

  • 2 large garlic cloves, sliced thin lengthwise
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon dried thyme, crumbled
  • 1/2 teaspoon fine salt (we used truffle salt—use whatever flavor you have)
  • 1/2 teaspoon freshly-ground pepper
  • 1/2 cup olive oil (substitute butter)
  • 1 loaf of bread of choice: baguette, ciabatta, Italian bread, cut as desired
  • Optional: 1/4 cup finely grated fresh Parmesan
  •  
     
    10 USES FOR CROUTONS

  • Cheese grits/polenta garnish
  • Crouton snack mix (like Chex Party Mix, but with croutons)
  • Green salad garnish
  • Grilled fish garnish or pulsed for a crust
  • Pasta with olive oil, mac and cheese (pulse into coarse crumbs as desired)
  • Sauce thickener
  • Scrambled eggs
  • Soup garnish
  • Stuffing
  • Stuffed* pepper or stuffed tomato garnish
  •  
    Too many croutons? You can pulse them into bread crumbs.

    _______________

    *Stuff with a protein salad: chicken, crab, egg, tuna or shrimp salad.
      

    Comments off

    TIP OF THE DAY: Make A Yogurt Moat For A Salad, With Sorrel

    There are two ideas in today’s tip:

  • Sorrel leaves in a green salad.
  • A yogurt ‘moat.’
  •  
    We loved the idea of a yogurt moat (photo #1), observed at Botanica restaurant in the Silver Lake area of Los Angeles.

    In the photo, the chef piled a salad on top of a moat of garlicky sheep’s milk yogurt. The salad, which emphasizes different colors, is served for brunch or lunch with :

  • Tomatoes, both roasted and fresh (use different colors for each)
  • Cucumber ribbons
  • Bell pepper rings (red or orange)
  • Purple basil (substitute green)
  • Sorrel (substitute arugula*)
  • Garnish: drizzle of sumacaleppo-lemon compound butter (substitute flavored olive oil)
  •  
    The salad is placed in the center of the plate; the moat is spooned around it.

    It may be “just salad and yogurt,” but it has panache. The restaurant serves it with garlic toast and poached eggs.
    ________________

    *Arugula’s sharp, pepper taste contrasts with sorrel’s tart, lemony flavor.
    ________________
     
     
    WHAT IS SORREL

    Sorrel (SAW-rull) is not one of the most often-used herbs in the U.S., but it is a favorite worldwide.

    Common sorrel or garden sorrel—simply called sorrel—is a dark green (Rumex acetosa, photo #2) or variegated (photo #2) perennial herb. It’s a member of the Polygonaceae family, which includes buckwheat and rhubarb.

    Sorrel grows from early spring to late fall, but gets progressively more bitter as the months progress (a boon to those who like bitter herbs, but if it’s too bitter for you, simply blanch it).

    The plant has been cultivated for centuries. When the leaves are consumed raw they have a slight sour taste, due to oxalic acid. The tartness is enjoyed by many cultures.

  • Added to lettuce or spinach salads, or as a sandwich garnish.
  • Cooked as a vegetable in stews and soups.
  • Puréed into plain or cream soups and sauces.
  • Used instead of spinach in spanakopita, to fill vegetable or meat pies, and mixed with mashed potatoes for consumption with sausages.
  •  
    There are country-specific uses as well:

  • In Afghanistan the leaves are battered and deep fried as an appetizer.
  • In Nigeria, they are steamed and served with peanut cakes, or added to salad with onions and tomatoes.
  • In France, puréed sorrel sauce served with eggs and fish.
  •  

    Salad With Yogurt
    Salad atop a “yogurt moat” at Botanica | LA.

    Sorrel Sorre[/caption]
    [2] Common sorrel (photo courtesy Good Eggs).

    Variegated Sorrel

    Variegated sorrel with red veining (photo courtesy Specialty Produce). There are other, less-seen varieties in shades of purple.

     

    The oxalic acid in sorrel helps to cut through fatty or oily dishes.

    The next time you see fresh sorrel, pick up a bunch and experiment: Use some in a salad, some in a cooked dish.

    Sorrel is a “heart-healthy herb”—high potassium content, which lowers blood pressure and increases blood circulation. It is also loaded with antioxidant vitamins A and C.

    Sorrel, the herb, is not related to sorrel, the Caribbean drink. The later is made with hibiscus.

      

    Comments off

    TIP OF THE DAY: Veggie Burgers For Labor Day

    Island Burger Morningstar
    [1] The Island Burger has grilled pineapple, to whisk your taste buds to the tropics.

    Pita Burger Morningstar Vegetarian
    [2] The Pita Burger has Mediterranean accents, including feta cheese.

    Morningstar Grillers Prime

    [3] MorningStar Farms makes its Classic line of veggie burgers in 11 flavors (all photos courtesy Morningstar Farms).

     

    When one of Top Chef’s favorite chefs, Richard Blais.

    In addition to his cuisine moderne, Chef Blais previously owned the FLIP burger boutique in Atlanta.

    Using MorningStar Farms’ veggie burgers. The burger line alone is extensive (here are recipes for the entire product line):

  • Garden Veggie Burgers
  • Grillers Prime Burgers
  • Grillers Prime Burgers
  • Spicy Black Bean Burgers
  • Spicy Black Bean Burgers
  • Mediterranean Chickpea Burgers
  • Mediterranean Chickpea Burgers
  • Tomato & Basil Pizza Burgers
  • Tomato & Basil Pizza Burgers
  • Grillers Original Burgers
  • Grillers Original Burgers
  •  
    Chef Blais created four vegetarian burgers, just right for Labor Day Weekend.

    Even meat eaters like a good veggie burger—and these are great veggie burgers. Serve both beef burgers and veggie burgers, and you’ll be surprised to see who comes back for seconds on the veggie.

    RECIPE #1: ISLAND BURGER

    Prep/cook time is 20 minutes.

    Ingredients Per Burger

  • 1 MorningStar Farms Spicy Black Bean Burger
  • 1 tablespoon Kansas City-style barbecue sauce*
  • 2 MorningStar Farms Grillers Original Burger
  • 1 Slice pineapple, skin and center removed
  • 3 sprigs cilantro, torn
  • 1 cup shredded green or red cabbage
  • 1 tablespoon sesame oil
  • 1 teaspoon yellow mustard
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 soft Hawaiian roll
  • ________________

    *Kansas City-style barbecue sauce is smoky and sweet. It is made by large brands like Bulls-Eye and Heinz, as well as by artisan producers.
     

    Preparation

    1. GRILL the Spicy Black Bean Burger to warm, and chop roughly while still warm. Toss with barbecue sauce. Set aside in bowl.

    2. GRILL to warm the Grillers Original Burger. Grill the pineapple slice on the hottest part of the grill, 1 minute on each side.

    3. TOSS the cilantro, cabbage, sesame oil and mustard in a bowl. Season with salt and pepper.

    4. PLACE a small handful of dressed cabbage on bottom half of the bun. Add the two Grillers Original Burgers, with the grilled pineapple slice between the patties. Top off with the Spicy Black Bean Burger-and-barbecue-sauce mix. Add the top bun half and serve.

     

    RECIPE #2: PITA BURGER

    Prep time is 25 minutes, cook time is 5 minutes.

    Ingredients Per Burger

  • 1/?2 cup cider vinegar
  • 1 tablespoons salt
  • 1 tablespoon sugar
  • 3 slices cucumber
  • 1 tablespoon Greek yogurt
  • 1 teaspoon dried garlic
  • 1/2 teaspoon dried cumin
  • 1 teaspoon dried mint
  • 1 slice seedless watermelon
  • 1 small handful of arugula
  • 1/4 cup feta cheese
  • 1 MorningStar Farms Grillers Original Burger
  • 1 slice pita bread, split lengthwise
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon coriander seed, coarsely ground
  • 2 slices cooked canned beets
  •  
    Preparation

    1. PICKLE the cucumbers. Bring the bring vinegar, salt and sugar to a boil in a small pot. Remove from the heat; whisk in the turmeric and coriander seed. Add the sliced cucumbers. Cool in the fridge in an airtight container.

    2. MIX the yogurt with the garlic, cumin and mint in a small bowl. Set aside.

    3. GRILL the watermelon on the hottest part of the grill, 1 minute on each side. When cool enough to touch, dice into cubes.

    4. TOSS the watermelon with the arugula and feta in a small bowl. Set aside.

    5. SPREAD the herbed yogurt on the inside of the pita. Arrange the burger, cucumbers, beets, arugula, watermelon and feta inside of the pita shell.
     
     
    RECIPE #3: ROMESCO BURGER

    Perhaps the best known sauce of Spain, Romesco is a pungent, smooth, rich red sauce made from red peppers, tomatoes, ground almonds or other nuts, olive oil, garlic, and cayenne pepper. It originated in Tarragona, a port city on the Mediterranean Sea in the province of Catalonia in northeast Spain. Here’s more about romesco.

    Prep time is 30 minutes, cook time is 5 minutes.
     
    Ingredients Per Burger

  • 1 roasted red pepper
  • 1 small roma tomato, charred on the grill
  • 1 slice red onion, chopped
  • 1/2 teaspoon red wine vinegar
  • 2 tablespoons almonds
  • 1 pinch each salt and pepper
  • 2 tablespoons olive oil
  • 1/2 small head romaine lettuce
  • 1 MorningStar Farms Spicy Black Bean Burger
  • 1 large soft corn tortilla
  •  

    Romesco Burger - Morningstar Vegetarian
    [4] The Romesco Burger is garnished with the famed spanich tomato-almond-onion sauce.

    Tandoor Burger Morningstar Vegetarian
    [5] Taste India with the Tandoori Burger.

    Morningstar Farms Spicy Black Bean Burgers

    [6] The Spicy Black Bean Burger is MorningStar Farm’s best-selling burger.

     
    Preparation

    1. MAKE the romesco sauce. Purée the red pepper, tomato, red onion, vinegar, almonds, salt and pepper in a blender or food processor, until finely ground. Add 1 tablespoon olive oil with the blender running. Add more oil if necessary.

    2. SPRINKLE the salt and pepper and drizzle the olive oil over the romaine. Grill to warm the lettuce for 1 to 2 minutes, cut side down. Chop into 1/4 inch pieces. Set aside.

    3. GRILL the burger to warm, slice into strips and set aside.

    4. SPREAD the romesco sauce liberally over one side of the tortilla and place on grill. Lay the burger strips on top; then add the cilantro and romaine.

    5. FOLD the tortilla like a book to close, and flip to the other side. Grill for 1 minute longer and serve.
     
     
    RECIPE #4: TANDOOR BURGER

    Prep time is 25 minutes, cook time is 5 minutes.

    Ingredients Per Burger

  • 1 tablespoon yogurt
  • 1 teaspoon tandoori spice†
  • 2 tablespoons, olive oil
  • 2 small slices, eggplant
  • 1 pinch each salt and pepper
  • 1 tablespoons cottage cheese
  • 1 small handful fresh spinach, chopped finely
  • 2 slices white onion, chopped finely
  • 1 clove garlic, minced
  • 1 teaspoon garam masala
  • 3 sprigs cilantro
  • 1 MorningStar Farms Grillers Original Burger
  • 2 slices garlic naan bread, grilled
  • ________________

    †For 1 tablespoon, whisk together 1/2 teaspoon of each: cayenne pepper, ground coriander, ground cumin, ground ginger, paprika, turmeric, salt.

     
    Preparation

    1. MIX the yogurt and tandoori spice in a small bowl. Set aside.

    2. DRIZZLE the olive oil over the eggplant slices and season with salt and pepper. Grill for one minute on both sides.

    3. STRAIN the liquid from cottage cheese. Mix the cheese, spinach, onion, garlic and garam masala. Heat one tablespoon of olive oil in a frying pan over medium to low heat with and cook 15 minutes. If the mixture starts to dry, add a few drops of water to prevent burning. Set aside to cool.

    4. GRILL the burger to warm it. At the same time, grill the bread. Place the burger on the bottom of the naan bread. Top with the eggplant, spinach mixture, cilantro, and yogurt. Add the top slice of naan and serve.

      

    Comments off

    RECIPES: Potato Salad Reveries

    The summers of our youth meant that on the three holiday weekends—Memorial Day, Independence Day and Labor Day—Mom was going to put out a major spread. You could have held a wedding reception with the diversity and quantity of food she set out.

    Aside from the fruit pies and trays of brownies, what we most looked forward to was her potato salad.

    It was so much better than anybody else’s mother’s, which was more like deli potato salad: potatoes and mayo.

    Not our mom. Gifted with a super-palate and member of a family of competitive (with each other) cooks, her potato salad consisted of:

  • Red jacket potatoes (the most posh of that era)
  • Red onion
  • Small dice of red and green bell peppers (the only colors available then)
  • Fresh parsley and dill
  • A dressing of Hellmann’s mayonnaise mixed with Grey Poupon Dijon mustard and some red wine vinegar
  • We could care less about the steak, chicken, burger or whatever: We just wanted a big plate of potato salad, a big plate of fruit salad (berries, melon balls and stone fruits, presented in a carved out watermelon), glasses of her fruit punch and all those desserts.

    (Alas, these remain our preferences. Keep the steak: Got sugar?)

    Over the years we’ve tried to improve on Mom’s recipe:

  • By adding something new [not all at once]: anchovies (for the right crowd), bacon or ham, capers, chiles, crumbled feta or blue cheese, fancy basil from the farmers market (cinnamon, lemon, licorice, opal, Thai), other herbs (minced chives, fresh thyme), peas (English peas, snow peas, sugar snap peas), sliced olives.
  • By adding newer versions of standard ingredients: homemade or artisan mayonnaise, purple potatoes, orange and purple bell peppers, scallions instead of red onions, vinaigrette with flavored olive oil.
  •  
    And we look for inspiring recipes from other cooks, such as today’s two recipes.

    The first is a rustic Italian potato salad side dish; the second is an elegant first course.

    RECIPE #1: HEALTHIER POTATO SALAD

    This recipe from Ciao Florentina uses a healthier olive oil dressing, veggies, and some additional ingredients that add not just flavor, but charm.

    Fiorentina says this is an Italian-style potato salad recipe, “made with colorful red and purple heirloom potatoes, fresh herbs and spring green peas, then tossed in a lovely light and zesty vinaigrette.”

    “To make a meal of things,” says Fiorentina, “feel free to add some toasted pine nuts or fresh radishes sliced paper thin, like I did. I also sprinkled the entire salad with a handful of green pea shoots in season; [at other times] I’ll go for pretty microgreens.”

    Florentina is an artist as well as a cook: Everything she makes is beautiful to look at. Her recipes are simple, wholesome, and most important, delicious!

       

    Pretty Potato Salad
    [1] Healthy and beautiful potato salad from Ciao Fiorentina.

    Pea Shoots

    [2] Chopped pea shoots (photo Hannah Kaminsky | Bittersweet Blog).

    Mixed New Potatoes

    [3] Mixed-color new potatoes (also called creamer potatoes; photo courtesy Poplar Bluff Organics).

     
    Download her free e-cookbooks and subscribe to her “recipe and inspiration” list here.
     
    Ingredients For 4 Side Servings

  • 2 pound colored new potatoes
  • Pinch sea salt
  • 1-1/2 cup fresh green peas steamed*
  • 1/4 cup green pea shoots*, roughly chopped
  • 1/2 cup mixed fresh herbs parsley, dill, chives, thyme
  • 1 scallion thinly sliced
  • 5-6 tablespoons extra virgin olive oil
  • Juice from 1/2 lemon
  • 1/4 teaspoon sea salt + more to taste
  • 1 cup yellow grape tomatoes halved, optional
  • Optional: 1 radish
  •  
    ________________

    *If fresh peas aren’t in season, substitute frozen peas; substitute microgreens for the pea shoots.

    Preparation

    1. RINSE and cut the potatoes into rustic (thick) slices or wedges. Cover them with cold water and bring to a boil. Season with a good pinch of sea salt and simmer until tender but still al dente, about 10 minutes. Drain and set aside to dry in their own steam for a few minutes. While the potatoes are cooking…

    2. STEAM the green peas for 3 to 4 minutes until al dente. Meanwhile…

    3. WHISK together the olive oil, lemon juice and most of the herbs in a large bowl. Season to taste with sea salt. Add the potatoes and peas to the bowl with the dressing, and gently toss to coat. Allow the potatoes to sit in the dressing for about 10 minutes to absorb all the flavors.

    4. TASTE and adjust the seasonings to taste with more sea salt. Sprinkle with the remaining herbs, pea shoots and scallions. Optional to sprinkle with some grape tomatoes and radish slices.

     

    Purple Potato & Cucumber Salad
    [4] Potato salad as an elegant first course, from Idaho Potato Commission.

    Blue Peruvian Potatoes

    [5] Blue Peruvian potatoes. Depending on the strain and the soil where grown, they will be purple instead. Note, however, that blue potatoes often cook up the same purple color as purple potatoes (photo courtesy Burpee).

     

    RECIPE #2: LEBANESE BLUE POTATO TABOULI

    This recipe, developed by Chef Giuseppe Tentori of GT Prime and GT Fish & Oyster in Chicago, came to us via the Idaho Potato Commission, is called tabouli.

    Here’s some history for those of us who think of tabouli (tabbouleh) as a salad of cracked wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil:

    The tabouli cracked wheat salad originated in the Levant, a historical area in the Middle East that included parts of the modern countries of Cyprus, Egypt, Iraq, Israel, Jordan, Lebanon, Palestine, Syria and Turkey. The term was first used in the 15th century.

    The Levantine Arabic word tabbule is derived from the Arabic word tabil, meaning “seasoning”; or more literally, “dip.” While the word came to define tabbouleh, the cracked wheat salad, Chef Tentori used it to define the small dice of ingredients that comprise his dish.

    At a fine restaurant, it sounds better than “potato salad.” (And technically, potatoes are indigenous to Peru, discovered by Spanish explorers. There were no blue potatoes—or likely other potatoes—in the Levant.)

    Ingredients For 6 Servings

  • 1 tablespoon red-wine vinegar
  • 2 pounds Idaho All Blue Potatoes, peeled, small dice
  • 4 tablespoons chopped parsley
  • 1 ounce extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • Juice of 2 lemons
  • Salt and pepper to taste
  • 2 English (seedless) cucumbers, chopped fine†
  • Optional: 6 baby cucumbers‡ with blossoms (see photo)
  • 6 ounces crumbled feta cheese
  • Asian mesclun mix, as needed
  • ________________

    †We found that we wanted some seasoning in the cucumbers. We mixed them with fresh dill. You could also toss them with dill seed, garlic powder or the zest of the lemons.

    ‡This is a specialty item available from produce suppliers to chefs. If you can’t find them, use your spiralizer to create a mound of cucumber on top. Alternatively, thinly slice and marinate cucumbers in vinaigrette for an hour or more; then drain to use as a garnish.
     
    Preparation

    1. BRING salted water to a boil in a medium pan. Add the red-wine vinegar and then the diced potatoes. Cook until just al dente. Shock the potatoes in an ice bath. Drain well and pat dry.

    2. COMBINE the potatoes, parsley, olive oil, vinegar, lemon juice, salt and pepper in large bowl. Toss gently to combine.

    3. PLACE a 4-inch ring mold in the center of each plate. Pack the potato mixture firmly into each ring mold; reserve the extra vinaigrette in bowl. Spread the chopped cucumber on top. Carefully remove the ring molds. Top the tabouli with a mini cucumber or two.

    4. GARNISH the plate with the feta cheese and Asian greens. Drizzle the greens with the remaining vinaigrette.
     
     
    POTATO LOVERS: Idaho Potato Commission has more potato recipes than the most avid potato lover could make in a year.

      

    Comments off

    RECIPE: Peach Panzanella, Just Peachy For Lunch Or Dinner

    Peach Panzanella

    Peach Panzanella

    Ripe Peaches

    [1] Peach panzanella as a salad course and [2] a main course, with added mozzarella and prosciutto (photos courtesy Good Eggs). Fragrant ripe peaches [3] are a versatile ingredient at every meal (photos courtesy Pompeian.

     

    August is National Peach Month, honoring the most popular stone fruit: the peach. (Other stone fruits, in the genus Prunus, include almonds, apricots, cherries, nectarines, peaches and the cross-bred apriums, plumcots and pluots.)

    A BRIEF HISTORY OF PEACHES

    The peach originated in China and has been cultivated at least since 1000 B.C.E. Peaches traveled west via the silk roads to Persia, earning them the botanical name Prunus persica. There, they were discovered by Alexander the Great, who mentions half a dozen types and brought them to Greece.

    By 322 B.C.E. Greece was growing peaches, and by 50 to 20 B.C.E., Romans grew them. They called them Persian apples, and sold them for the modern equivalent of $4.50.

    The Romans transported peach trees to other parts of their empire.

    Columbus brought peach trees to America on his second and third voyages. The Spaniards brought peaches to South America, the French introduced them to Louisiana, and the English took them to their New England colonies.

    To this day China remains the largest world producer of peaches, with Italy second. California produces more than 50% of the peaches in the United States (and grows 175 different varieties). And so many peaches are grown in Georgia that it became known as the Peach State.

    Here’s more about peaches.

    Over the next week or two, we’ll be presenting a menu of peachy recipes, starting with…

    RECIPE #1: PEACH PANZANELLA

    Panzanella, an Italian bread salad that uses up day-old bread, is one of our favorites, tailored to the bounty of each season. Panzanella can be sweet or savory. In the winter, with a paucity of fresh fruit, recipes tend to be savory (here’s a classic winter panzanella recipe).

    But when the season gives you so much fresh fruit, sweeter panzanellas call.

    Panzanella is one of those delicious foods invented by necessity: Poor people needed to get another meal from bread that had gone stale (the history of panzanella).

    In summer grilling season, juicy, caramelized peaches and smoky grilled bread unite in this summer panzanella. These recipes, for a salad course and a dinner salad, are from Good Eggs. They were inspired by Julia Sherman’s new book, Salad for President.

    No grill? Broil the peaches and bread cut-side up in the oven.

    Ingredients For 4 Servings

  • 1 shallot
  • Loaf of sourdough bread
  • 1 pound ripe yellow peaches
  • Fresh basil leaves to taste, torn
  • Sherry vinegar (substitute red wine vinegar)
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  •  
    Additions For Dinner Salad (photo #2)

  • 1/4 pound prosciutto or serrano ham slices
  • 1/2 cup bocconcini or other bite-size mozzarella balls
  • Optional: fresh tomato wedges
  •  

    Preparation

    1. PREPARE a very hot charcoal fire or preheat a gas grill to medium. No grill? Use a grill pan in the oven)

    2. CHOP the shallot finely. Cut off two large slices of sourdough. Set both aside.

    3. MAKE the dressing: Whisk together 2 teaspoons vinegar, 1 tablespoon oil and the shallot in a small bowl. Set aside.

    4. HALVE the peaches and remove the pits. In a large bowl, toss the peach halves and optional ingredients with 1 tablespoon olive oil; season with a sprinkle of salt and freshly ground pepper. Drizzle another tablespoon of olive oil over both sides of the bread slices and sprinkle with salt and pepper.

    5. OIL the grill grate and let it heat up for a minute or two. Arrange the bread slices on the outer edges of the grill grate and the peaches, cut-side down, in the center. Set the peach bowl aside but don’t rinse it.

    6. GRILL the bread on each side for for 1 minute, or until lightly toasted. Grill the peaches until the bottoms are caramelized and lightly charred, about 3 minutes. Flip the peaches and cook for another 3 minutes. If using an oven, broil both the bread and the peaches cut side up.

    7. REMOVE the toasted bread from the grill, allow it to cool enough to handle, and tear it into bite-sized pieces (we prefer to cut it into large croutons). Cut each peach half in half again (or if the peaches are larger, cut them into into large chunks). Place them in the peach bowl along with the torn bread.

    8. DRIZZLE the dressing over the peaches and bread, and toss. Let the panzanella marinate for 5-10 minutes. Taste and adjust the salt and pepper, as desired.

    9. GARNISH with torn basil and serve.

     
     
    MORE PANZANELLA RECIPES

  • Summer Panzanella Salad
  • Basic Panzanella Salad (basil, cucumbers, onions, tomatoes)
  • Chicken Panzanella Salad
  • Panzanella & Fruit Salad
  • Winter Panzanella
  • Zucchini & Bell Pepper Panzanella
  •  
      

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.