Croutons:
1/4 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)*
3/4 cup finely grated Parmesan
Freshly ground black pepper

Dressing:
2 tablespoon unsalted butter
2 yellow onion, coarsely chopped
Sea salt, preferably gray salt
Freshly ground black pepper

6 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons warm water



Salad:
1/4 cup olive oil
1 pound fresh wild mushrooms, thickly sliced or quartered
2 tablespoons finely minced fresh thyme leaves
2 tablespoons finely minced garlic
Salt and freshly ground black pepper


3/4 cup thinly sliced celery heart (on the diagonal), plus some chopped leaves
1/4 red onion, very thinly sliced onion-soup style

Copyright 2008 Television Food Network G.P., All Rights Reserved

3

Autumn Panzanella

Recipe courtesy Michael Chiarello

2 ounces baby arugula or spinach leaves
Grated Parmesan
For the croutons: Preheat the oven to 350 degrees F.
Melt 1/4 cup butter in a large skillet over moderate heat and cook until it foams. In a
large bowl, pour the butter over the 12 cups cubed bread and toss to coat. Sprinkle with
Parmesan and freshly ground black pepper. Toss to season all of the bread. Transfer the
bread to a baking sheet.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the
outside but still soft within, about 15 minutes. Let cool.
Croutons can be made 1 day ahead and stored in an airtight container.
*Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then
switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note
that I recommend grating the Parmesan finely so that it will stick to the bread better.
For the dressing: Melt the butter in a small skillet over moderately low heat. Add the
yellow onion and saute until soft, about 15 minutes. Season with salt and pepper. Add the
vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of

the skillet. Transfer to a blender or food processor and puree until smooth. With the
machine running, slowly add 1/2 cup of the olive oil, then the water. Transfer to a bowl
and season with salt and pepper.
For the salad: Heat a large skillet over high heat. When hot, add 1/4 cup olive oil. When
the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they
have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will
release their liquid and begin to steam. When the bottoms are caramelized, toss the
mushrooms, reduce the heat to moderate, and continue to cook until well browned. Stir in
the thyme and garlic and cook for about 1 minute to release their fragrance. Season with
salt and pepper.

In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to
coat. Add the celery, red onion, and arugula or spinach and toss again gently. Taste and
adjust the seasoning. Grate fresh Parmesan on top and serve immediately.