Autumn Panzanella

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Just thinking about the combination of "bread", "mushroom" and "salad" had me before the first bite! I had my 12-year-old niece make this, with a little help, and it was so delicious. Since I am not a big stuffing lover, this panzanella made a nice addition to our Thanksgiving table as our "bread" component. While I don't often leave comments on recipes, this one deserved some recognition! Thank you, Michael!

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I made this for Thanksgiving this year and it was a huge hit! Everyone asked for the recipe and requested it for next year. I added extra Arugula and used Organic Wheat Bread with it

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I made this recipe for a Christmas party and it was a HIT! It was one of only two dishes that were completely scraped from the bowl! I used onion, red bellpepper and mushrooms...was going to use eggplant too but the grocery store was out! Shame on them!! I was a bit worried about the dressing: by itself it was a little intense, but once mixed with the salad it was perfect!
I will definitely be making this again in the near future-thanks Michael Chiarello!

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I made this yesterday for Thanksgiving. I wasn't sure how it would be received because I was not serving any other bread. It was awesome! No requests for bread otherwise. It was very simple to make. I did make the croutons and the dressing the night before. I used a non stick pan for the mushrooms. Not sure if I got the caramelization but I didn't get water either. I used a sourdough baguette. It was fine, but probably would pick a plain one next time. Anyways, great recipe. Thank you, Michael. -- Lisa, Phoenix, AZ

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to steal from rachel raye - yummo - could not be better. a great salad and a great change from your regular green salad. thanks Micael Chiarello

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I added cayenne pepper to the bread cubes before baking. Gave it a great bite. I substitued a balsalmic V instead of the onion dressing.

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This "salad" was hands down the best I have EVER tasted. Although it was easy to make it is alot of work and time consuming (totally worth it, so keep that in mind when you pair it up with dishes. I made this & a white lasagna & was in the kitchen for 3 & 1/2 hours. I followed the recipe to the T and wouldnt make any changes. This will definitally be a recipe I use again & again!!! The left overs are even good!

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I made this two years ago for Thanksgiving instead of stuffing. To me this is a more sophisticated option and I personally can't stand the pasty globby consistency of stuffing. Everyone really enjoyed it and I've been making it ever since.

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I made this last year for Thanksgiving. It was the first thing requested this year (and I don't even like mushrooms!

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The salad took a little prep time; but, was well worth it. I used spinich leaves and will use more spinich greens and less cubes next time. A rustic Italian bread cubed, seasoned and toasted worked out best.