In this Barefoot Contessa video, Ina Garten's panzanella salad is a terrific way to use up stale or leftover bread. Just brown the bread in a sauce pan for approximately 10 minutes. Wisk the ingredients for the vinaigrette together. In a larger bowl mix vegetables, basil and capers. Add vinaigrette and bread cubes to the salad. Season it to your taste. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Spring is in the air and fresh spring produce is in your market. What better way to celebrate National Salad Month by creating crunchy and refreshing seasonal salads? Here are some ideas and tips to keep in mind when preparing your next masterpiece.
You may not know it, but you’ve probably tried mizuna. Commonly found in salad mixes, these feathery leaves are my new favorite salad green. Here's why you should pick some up at your farmers' market this weekend.