Food Network: Winter Panzanella

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Winter Panzanella
Recipe courtesy Michael Chiarello

Ingredients
For the croutons:
1/4 cup unsalted butter
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh thyme
6 cups day-old bread, crust removed, cubed
6 tablespoons finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper

For the salad:
1 small red onion, sliced thinly lengthwise
3 tablespoons sherry vinegar
Gray salt
4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage

Freshly ground black pepper
1/2 pound Brussels sprouts, ends trimmed, then quartered
1/2 cup fresh Italian parsley leaves

Instructions
Preheat oven to 400 degrees F.

Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and
thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and
stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper
and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the
croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes.
Set aside and let cool.

Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.

Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single

layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to
minutes. Let cool.

Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until
tender but retain a touch of crispness, about 1 1/2 minutes, and drain.

Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with
pepper.

In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and
toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated
Parmesan and serve immediately.

Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the
onion--mellows the raw onion taste."