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Winter Panzanella Recipe

Winter Panzanella

Michael Chiarello

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Gift Wrapping Lunch

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on October 25, 2011

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    Delicious! I used about 3 1/2 cups of bread instead of 6 because I wanted the proportions to be more heavily weighted for the vegetables -- turned out wonderfully!

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  • on January 05, 2011

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    What an unexpected delight! Not only does it look gorgeous- the colors just pop out on you, but it has such a great, simple flavor. I couldn't find sherry vinegar so I used white wine vinegar- still tasted delicious! And the house smelled wonderful after baking those croutons! I will definitely make it again, especially for my vegetarian friends (it's so filling that it makes a great entree.

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  • on January 18, 2010

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    One of my favorite vegetables is butternut squash and I love it in this recipe. Not sure why I had never used sherry vinegar in my cooking but will definitely use it more - wonderful flavor. Blooming the onion in the vinegar is a great tip. This recipe is definitely a keeper. As others have suggested, I also will add more vegetables including more brussel sprouts. Even my husband, who is not a brussel sprouts fan, loved them!

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  • on December 31, 2009

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    When I made this the first time, the squash was a little too firm. Definitely test the squash because 15 minutes wasn't enough in my oven. Also, I'd increase the brussel sprouts and cut back slightly on the croutons next time. Otherwise, the flavors in this dish were amazing. "Blooming" the onion is a nice trick, and one that I'll use in other dishes. Thanks Michael, as always!

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  • on October 04, 2009

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    This recipe makes me look forward to winter like no dish has ever before! So delicious, and such unexpected flavors! Great for entertaining. The croutons are simple and yet divine, the bloomed onion is such an eye opener.

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  • on January 29, 2009

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    I made this for Christmas dinner because I wanted to change things up a bit. This dish is so easy to prepare, the flavors were sublime and thank goodness it made a lot because we all were fighting for the leftovers! This is a keeper and I printed out the recipe for two of my guests. Yum!

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  • on January 02, 2009

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    This salad is beautiful and tastes great. I used 8 cups of croutons made from a rosemary baguette. The croutons were fantastic! Next time I would double the brussel sprouts. And the bloomed onions were fabulous, too. The butternut squash was perfect with it. All in all a very good recipe. I took it to a potluck on New Years Eve and received rave reviews. It stood out among all of the other salads. Another plus is that leftovers the next are still great.

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  • on January 01, 2009

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    I served this on New Year's Eve. Wow - we all Loved it. What a combination of flavors, texture and color. It was absolutely delicious. This is one of many of Michael's great recipes I've enjoyed making.

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  • on December 31, 2007

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    This panzanella salad is out-of-sight. Not only yummy, but nice to look at. Would double the veggies next time as our family loves them. This is a new Christmas classic in our home.

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  • on December 24, 2007

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    I made this for my friend the brussels sprouts hater, and she was picking them out of the bowl! Better yet, she's making this salad for her family's Christmas dinner (and so am I! Excellent recipe, and very easy to prepare ahead. I used a local bakery's asiago bread, very cheesy, for the croutons so didn't need much extra Parmesan. Go on, try it!

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