Recipe courtesy of Michael Symon

Autumn Panzanella

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In summer, I make this classic Tuscan bread salad with juicy vine-ripened tomatoes and crunchy cucumbers. In fall, I like to swap out the tomatoes and cukes for Brussels sprouts and apples. Either way, it's a great starter on its own or a nice side to a grilled thick rib eye steak.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings as an appetizer or side dish
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Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. Put the bread in a large bowl. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss to evenly coat. Arrange the bread in a single layer on half of a baking sheet. Spread the nuts in an even layer on the other half of the baking sheet. Put in the oven and bake until the bread and nuts are golden brown and toasted, about 5 minutes.
  3. Meanwhile, in the same large bowl, whisk together the vinegar, mustard and remaining 1/2 cup oil. Season with salt and pepper. Add the Brussels sprouts and apple and toss to combine. Season again with salt and pepper.
  4. Add the warm bread and nuts to the Brussels sprout mixture and toss to combine. Taste and adjust the seasoning, adding salt and pepper as needed.
  5. Add the blue cheese, gently toss to combine and serve.

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