Waldorf Panzanella
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 145
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 8
- Sodium
- 409
- Total: 50 min (includes cooling and pickling times)
- Active: 25 min
Ingredients
2 1/2 cups cubed fruit-and-nut bread, such as raisin-walnut (1-inch cubes)
Extra-virgin olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon kosher salt
2 ribs celery, thinly sliced, plus 3 tablespoons chopped celery leaves
1 small Fuji apple, diced
1 small bulb fennel, sliced in thin half-moons
1/4 cup Pickled Red Onion, recipe follows
5 to 6 cups baby arugula (about one 5-ounce container)
1/3 cup shaved Gorgonzola dolce (see Cook's Note)
Pickled Red Onion:
1/2 red onion, thinly sliced
1/4 cup white balsamic vinegar
1/4 teaspoon kosher salt
Directions
- Preheat the oven to 350 degrees F.
- 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.
- Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.
- 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:
- 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.