Fall Panzanella Salad Recipe

Photo by Laurenlphoto

Panzanella Salad is usually associated with the peak of summer with all its juicy tomatoes. This recipe doesn't include any of the summer vegetable stars but instead highlights the fall season with its slightly bitter radicchio, cranberries and pine nuts. It's a current favorite of ours. Give it a try and let me know what you think!

CROUTONS
1/4 c Extra Virgin Olive Oi
6 c bread cubes (about 2/3 of a Polenta loaf works well)
salt and pepper

Preheat oven to 400F
Mix the bread cubes with the olives oil in a large bowl. Toss to coat well. Transfer bread cubers to a baking sheet and sprinkle with salt and pepper. Bake staring 2 or 3 times about 10-15 minutes. Se aside and cool.

VINAIGRETTE
1/2 red onion thinly sliced
2 1/2 c white balsamic vinegar
juice of 1/2 lemon
1/4 c Extra virgin olive oil
1/2 tsp Dijon mustard
1 Tbs honey

Combine in a little mason jar and shake to combine

SALAD
1 sm radicchio, torn into bite size pieces
1 sm fennel, thinly slices
2/3 c parseley
1/2 c cranberries
1/3 c toasted pine nuts
3 oz manchego cheese, shaved

Place croutons and all salad ingredients in a bowl and toll with the vinaigrette. Let sit for 30 minutes in the fridge and enjoy!
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Photo by Laurenlphoto