01 June 2009

Panzanella Salad

Panzanella Salad (tuscan salad)

1 Head Romaine Hearts
½ Pound Ciliegine Mozzarella
1 Whole English Cucumber
½ Pint Grape Tomatoes – halved
½ Medium Red Onion – julienned
12 ounces croutons (I don’t add these but family loves them)
Balsamic Vinaigrette – light drizzle
Piave Cheese – grated for garnish

1 tablespoon minced garlic
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon dry basil leaves
1 cup balsamic vinegar
¼ cup soy sauce
¼ cup Worcestershire sauce
4 cups extra virgin olive oil
2 teaspoons sea salt (I prefer maldon or a French grade)
1 teaspoon ground white pepper

For the vinaigrette combine all ingredients except for oil, salt and pepper. Stir with wire wisk and slowly add olive oil to create an emulsion. Finish with salt and add pepper. For the salad remove outer leaves, stock and leafy greens from top of romaine. Thoroughly rinse leaves and pat dry. Stack 4 to 5 leaves on salad plates. Drain mozzarella balls to remove all brine and arrange on plates. Rinse cucumber and slice in half lengthwise and then cut on a bias and arrange on salad plates. Remove outer skin of red onion and rinse. Split in half and julienne against the grain of the onion and arrange on the salad plates. Soak croutons in vinaigrette for fifteen minutes and arrange on salad plates. Drizzle salads with balsamic vinaigrette. Finish by sprinkling with the grated Piave cheese.

Prep Time: 10 minutes
Ready in: 20 minutes
Serves: 4

This is an absolutely fantastic salad. Great for spring and summer. This recipe came from an executive chef friend and has never failed. I hate vinegar, but this is perfect! Make. Eat. Enjoy!

(the picture I have here is not what I made … forgot to take a picture). This salad is really good with cornbread or ciabatta and some people like to make this Tuscan salad with some roasted assorted bell pepper and summer squash

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