Recipe courtesy of Team "Blue 22"
Emerald City Salad - Panzanella Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 400
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 13
- Cholesterol
- 10
- Sodium
- 567
- Total: 55 min
- Prep: 30 min
- Inactive: 20 min
- Cook: 5 min
Ingredients
1/2 loaf sliced rustic bread
2 tablespoons pesto
1 pint cherry tomatoes, halved
8 ounces cheese curds (recommended: Mt. Townsend)
1/2 cup mixed greens (basil, arugula, watercress, herbs)
Mustard Wine Vinaigrette:
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small shallot
1 clove garlic
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon chopped fresh marjoram leaves
1/2 teaspoon fresh oregano
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
Directions
- Preheat a grill to medium.
- Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens.
- Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving.