Waldorf Panzanella

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  • Level: Easy
  • Total: 50 min (includes cooling and pickling times)
  • Active: 25 min
  • Yield: 4 servings
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Pickled Red Onion:


  1. Preheat the oven to 350 degrees F.
  2. On a small baking sheet, toss the bread cubes with 2 tablespoons olive oil to coat well. Bake until golden brown and crispy on the outside but still with a bit of a chew in the center, about 12 minutes. Let cool.
  3. Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.
  4. To a large bowl, add the celery, celery leaves, apple, fennel, Pickled Red Onion and arugula, and toss gently with two spoons. Add the toasted bread cubes and the dressing; toss again. Scatter the Gorgonzola over the top and serve.

Pickled Red Onion:

  1. Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally.

Cook’s Note

Freeze the Gorgonzola for 4 hours, then use a vegetable peeler to shave thinly.

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