Winter Panzanella

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Warm, hearty, sweet, savory, filling!

It takes some time to assemble, but it's a very healthy salad that fills you up so it's worth it.

Funny how panzanella was originally "peasant food" during the Italian Renaissance - that is - a way to use old, hard bread by soaking it in water, drizzling it with olive oil, adding tomatoes, onions, and whatever herbs were in the house. But not anymore! This version is a five star experience!

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THIS RECIPIE WAS LOVED BY MANY PEOPLE OVER THE HOLIDAYS. IT REALLY IS SO DELICIOUS AND COMPLEX IN FLAVOR. I ADDED THE HONEY THAT THEY SHOWED IN THE EPISODE. I AM MAKING IT AGAIN FOR MOTHERS DAY.

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It was the hit of my dinner party, more so than my seafood lasagna. I did peel the beets and shallots and let them marinate in the dressing before I added the bread. I do remember seeing him (Tyler make this and thought that he had added some honey to the dressing, which I did also. It requested that I make it again!

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I loved it. I even had to make some last minute changes (thick bacon instead of pancetta, I forgot the shallots altogether, couldn't find gold beets and the flavor was wonderful. Dates, goat cheese, beets, arugula, awesome. I think you could make this in advance and then throw in the arugula and bread right before serving.

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This looked just incredible on the show and I had to try it. Made it with baby red & chiogga beets (couldn't find any yellow beets, though that would have been gorgeous. I was nervous about not peeling the beets, but the skin was tender and delicious and it looked wonderful (in fact, we even at the trimmed root tops!. I did remove the paper from the shallots--wow, did they become incredibly sweet! I forgot to add the dates but will try it next time. This was a very memorable salad--will absolutely make again. And so healthy!

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Try your Herb roasted chicken with wild mushrooms & Marsala. My husband couldn't stop talking about it. Very tasty & juicy. Excellent recipe. Thank you,Sue B, from Michigan Center,Mi.

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I used chard sauteed in with the proscuitto instead of arugula. I was disappointed that the online recipe differs from the aired episode--and that the balsalmic dressing has no quantities of measurement on the show (they always do that to us novices, don't they?. So I ended up draining a lot of beet juice and dressing before plating.
But oh man, thank you Tyler! This one is definitely a repeat-er!! (Oh the dates and the prosc!!!!Mmmmmmmm!

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cleaned the beets well and trimmed them more than he did. same with the shallots. not sure why you would leave the paper on. this is 'rustic' enough regardless. i left out the oregano and just used marjoram, not sure why you want both anyway.