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Green Panzanella with Pickled Shallot

Green Panzanella with Pickled Shallot

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

Ingredients

Tomatoes and pickled shallot

  • 1 large shallot, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 3½ lb. assorted ripe green heirloom tomatoes (such as Green Zebras), cut into wedges
  • ½ cup extra-virgin olive oil

Croutons and assembly

  • 4 cups torn 1½” pieces white country bread, with crusts (about ½ of a 1-lb. loaf)
  • 2 garlic cloves, lightly crushed
  • Kosher salt and freshly ground black pepper
  • 2 cups arugula, thick stems trimmed

Recipe Preparation

Tomatoes and pickled shallot

  • Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine. Let stand 30 minutes.

  • Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes.

  • Transfer 2 Tbsp. vinegar from shallot mixture to a large bowl (reserve remaining vinegar with shallots). Whisking constantly, gradually add oil; whisk until combined. Season dressing with salt, pepper, and more vinegar from shallot mixture, if desired.

  • Add tomatoes and their juices to dressing and gently toss to coat. Let tomato mixture stand at room temperature until tomatoes release more juices and soften slightly, about 1 hour.

Croutons and assembly

  • Meanwhile, preheat oven to 350°. Combine bread and garlic on a large rimmed baking sheet and drizzle with oil; season with salt and pepper. Squeeze bread pieces lightly with your hands so they will evenly absorb oil and spread out in a single layer.

  • Bake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool slightly, then discard garlic.

  • Add arugula and croutons to bowl with tomato mixture; season with salt and pepper and toss to combine. Drain pickled shallot. Serve panzanella topped with pickled shallot.

Recipe by Michael Anthony,

Nutritional Content

Calories (kcal) 350Fat (g) 27Saturated Fat (g) 3.5Cholesterol (mg) 0Carbohydrates (g) 26Dietary Fiber (g) 4Total Sugars (g) 8Protein (g) 5Sodium (mg) 340Reviews Section

Rustic Italian Panzanella Salad

One of my favorite ways to experience the culture of a new place when traveling is to take a cooking class. It’s a great way to pick up some new skills, learn about local ingredients and food customs, and it’s just plain fun.

The first cooking class I ever took was in a quaint family villa in the Amalfi Coast in Italy, and I’ve been hooked ever since. I can still taste the freshness of the homemade buffalo mozzarella we sampled eight years later. One of the first dishes we made in the class was a rustic panzanella salad, and it’s been on my list of go to summer recipes ever since.

Panzanella salad at its base is day old bread that’s crispy on the inside by softened on the outside with the juice of freshly chopped tomatoes. You can really go crazy with the other vegetables or protein you add to this base (and believe me I do!), but this time I decided to go with the classic version we made on that beautiful morning in Italy.


Whether you've been bringing the same brown bag lunch to work for weeks straight of you've been working from home and have found yourself cooking the same hum-drum meals over and over again, there's a chance your lunch routine has gotten a little stale. It doesn't matter if you're grabbing last night's leftovers or tossing together a quick salad with whatever's left in the fridge, if you're like most people, you may have fallen into something of a lunch rut. Refresh your mid-day meals with these fast and delicious cold lunch ideas, like the Italian Hero Chopped Salad, pictured here&mdashyou won't even need to turn on the oven!

If you have pre-cooked chicken breasts on hand, turn them into a spectacular, flavorful chicken salad. The key to making a chicken salad that stands out from the rest is using fresh herbs, such as tarragon and basil, crunchy scallions and celery, and a touch of mayonnaise. You can serve it over crisp romaine or tuck it into a hot dog bun along with cherry tomatoes and bacon strips for a hand-held bite. Another cold lunch recipe that you can make in advance and enjoy throughout the week is our Creamy Ginger-Asparagus Soup, which happens to be vegan and gluten-free. It's the perfect way to make use of spring and summer produce. Plus, it will leave you feeling nourished and energized, so that you can avoid the dreaded afternoon slump.

For kids, take their favorite lunch sandwich&mdasha PB & J&mdashto the next level by using three slices of bread and two layers of filling for an epic triple-decker meal. Switch it up with different types of nut butter&mdashtry almond or cashew&mdashand homemade fresh jam made with beautiful summer berries. You'll look forward to the week ahead with these cold lunch ideas in your back pocket.


Charles Phan's Green Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots

As Charles Phan explains in his cookbook, Vietnamese Home Cooking, versions of green papaya salad abound across Southeast Asia. This ubiquity is not surprising given its presence on most Thai and Vietnamese restaurant menus throughout the States however these often slapdash versions don't hold a candle to the hand-sliced, just tossed salad made at home.

Phan's version is relatively simple crisp green papaya slivers mingle with pickled carrots, fried tofu, cucumbers, and celery. A dressing of potent fish sauce, vinegar, garlic, and chiles brings the vegetables together, and then the whole caboodle is topped with fried shallots and roasted peanuts. You will, of course, have find a good way to julienne a giant papaya, pickle carrots, fry both tofu and shallots, and mix it all together before dinner. It is no last-minute side dish, but you'll be happy to have put in the time.

Why I picked this recipe: When I think of Southeast Asian dishes, one of the first that comes to mind is papaya salad.

What worked: The time spent chopping, pickling, and frying the components of Phan's salad is well worth it once you taste the bright, tangy freshness.

What didn't: I didn't need to fry the tofu for the full 15 minutes 10 was plenty of time to create a crisp, golden exterior. I would have also liked a little more acid in the fish sauce mixture a table-side squirt of lime juice was welcome.

Suggested tweaks: Salads such as this one are ripe for personal tweaks: Don't like celery? Swap it out for more cucumber or carrots? Can't do tofu? Replace it with another crisp-chewy protein (like Phan's suggested beef jerky) or leave it out all together. Phan recommends slicing the papaya on the julienne setting on a mandolin for ease. However, it is certainly possible to julienne the papaya by hand if you don't have a mandolin. Just plan on extra prep time.

Reprinted with permission from Vietnamese Home Cooking by Charles Phan, copyright 2012. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.


Salads are a natural choice in the summer: After spending a hot day in the sun, sitting down to light, bright fare is so much more appealing than tucking into a hot, heavy meal. And with a wide array of fruits and vegetables at their peak during the warmer months, you'll look forward to a salad that's simply bursting with fresh ingredients. Whether you chose to pair your seasonal produce with meats and cheese or serve a chopped mix of your favorites, there are so many ways to make a summertime salad that'll appeal to everyone at the table. From light and tangy to protein-packed and filling, we're sharing some of our favorite salad recipes for summer here, starting with the inspired Cauliflower Faux-tato Salad, pictured here. Believe us when we tell you it's a dish you'll want to take to every potluck.

In-season fruits like watermelon, cantaloupe, and peaches make for sweet additions to a number of dishes. While there's no denying that cold, juicy chunks of watermelon is the ultimate summer snack, don't forget how well it pairs with other fresh ingredients. We love it as part of a cold salad with sweet and tangy oranges and feta cheese. Want to use all of the peaches you picked in a creative way? While a cobbler would be delicious, serve something unexpected. Our Watercress, Endive, and Grilled Peach Salad is a great option, and it makes for a bright, delicious appetizer. The peaches' sweetness reaches new heights when grilled, while Bocconcini, or small balls of fresh mozzarella, incorporate a richness to the dish. Summer is also the height of tomato season, and our juicy Tomato Beet Salad puts ripe tomatoes on full display.

But summer salads aren't just side dishes. Our Leftover Salade Nicoise is a case in point: A mixture of protein and vegetables, this salad features eggs, salmon, shrimp, chorizo, and anchovies for a powerhouse meal. For a lighter main, the pescatarians among us will adore the Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions which features a knockout dressing made with tangy lemon juice, salty fish sauce, and black pepper.

Ahead are the most delicious summer salads to serve for lunch or dinner throughout the warm-weather season.


Make it a meal

This panzanella is a great side dish to almost anything, such as pan-fried sea bass, grilled chicken skewers, or steak.

But if you want to keep things really simple, I recommend adding some protein directly to the salad to make it into a complete meal, such as:

  • fresh mozzarella or burrata
  • drained and rinsed white beans or chickpeas
  • shredded rotisserie chicken or leftover grilled chicken
  • cooked shrimp

And feel free to experiment! This salad is great with other added veggies too, such as baby arugula or spinach, bell peppers, zucchini, summer squash, etc. As long as you have bread and tomatoes and the yummy vinaigrette, you&rsquore good to go.

And if you have any extra tomatoes, this roasted red pepper and tomato soup is a great way to use them up!


Instructions

Vinaigrette
Mix all the ingredients together in a bowl, and season with salt and freshly ground pepper to taste.

Chicken
Set aside 1𔊪 cup of the vinaigrette. Put the chicken pieces in a bowl, and add enough of the remaining vinaigrette to cover, or place the chicken in a plastic bag with the vinaigrette. Allow to marinate for 2 to 3 hours in the refrigerator bring to room temperature before grilling over medium coals. Sear on all sides, then move to a cooler spot on the grill to avoid flare-ups.

Tomato-Bread Salad
Cut the tomatoes into 1-inch chunks, and season with salt, pepper, and a pinch of sugar. Let the mixture sit for 10 minutes, then add the onion, bocconcini, basil, and cubed bread to a bowl. Add 1𔊫 cup vinaigrette, toss together, and allow the salad to sit for 20 minutes, adding more vinaigrette if necessary.


Green Panzanella with Pickled Shallot - Recipes

Adapted from J. Kenji López-Alt’s Classic Panzanella Salad

1 pound tomatoes, cut into bite-sized pieces

½ pound rustic bread, cut into ½-inch cubes (about 3 cups bread cubes)

½ cup plus 2 tablespoons extra-virgin olive oil (2 tablespoons for the bread)

2 tablespoon red or white wine vinegar

Sea salt and freshly ground black pepper

1 large ripe peaches, cut into bite-sized pieces

¼ cup packed basil leaves, roughly chopped

Place tomatoes in a colander over a bowl and toss with kosher salt. Place on counter at room temperature to drain for at least 15 minutes. Toss periodically during that time.

To toast the bread, pre-heat oven to 350°. Place rack in center position in oven. You can also do this in a toaster oven. Toss bread cubes with 2 tablespoons olive oil and spread out on a rimmed baking sheet. Bake until crisp and firm but before they brown—about 15 minutes. Remove from oven and cool.

Remove colander from the bowl with tomato juice. Place the colander with the tomatoes into the sink so it won’t drip on the counter. Add the shallot, garlic, mustard, and vinegar to the bowl with the juice and mix. Gradually whisk in the remaining olive oil until it emulsifies. Season vinaigrette with sea salt and pepper to taste.

In a serving bowl mix together the toasted bread, tomatoes, peaches, capers, and basil. Add vinaigrette and toss to coat all the ingredients. Season again with sea salt and pepper. Let rest 30 minutes before serving, tossing occasionally until dressing is completely absorbed by the bread.


Recipe: This Bhurji With Berkswell & Shallots Is The Only Way To Eat Scrambled Eggs

The supermarket shelves are far from plentiful right now, and our weekly big shops have been stripped back to basics. That's why we've started a new series, Simple Recipes from Top Chefs, where we're going to be regularly providing you with. simple recipes from top chefs.

In this instalment, Will Bowlby &ndash head chef and co-owner of Kricket &ndash walks us through his egg bhurji with berkswell & shallots. Check out his cookbooks here, and support Hospitality Action here.

INGREDIENTS

12 local, large free-range brown eggs
1 large red onion, finely chopped
3 green chillies, finely chopped
1 bunch of fresh coriander, finely chopped
200g (7oz/scant 1 cup) unsalted butter
1 tablespoon cumin seeds
1 handful of fresh curry leaves
1 teaspoon ground turmeric
4 slices of sourdough bread
12 slices of lardo
400g (14 oz) Berkswell cheese, finely grated
Sea salt, to taste
Micro coriander to garnish (optional)

500g (1 lb 2 oz) banana shallots, thinly sliced into rings
200ml (7 fl oz/scant 1 cup) pickling liquor

Note: This recipe makes more pickled shallots than required for 4 people, but it is well-worth making up a batch for you to use as you like. Just store in a sterilised jar and keep in the fridge. It will keep for a few months.

"The dish was created almost by accident after we started making staff breakfast meals in our Soho restaurant. The first time I ate Indian scrambled eggs (or &lsquoegg bhurji&rsquo in Mumbai) I remember thinking how superior it was to how we eat them at home &ndash I found the Indian spices far more exciting. I have created my own version for you to try, but have stuck to the traditional way of preparing the eggs, using lots of butter, and cooking over a low heat, to retain the melt-in-the-mouth texture. With the lardo (cured pig fat), melting over the hot eggs, topped with salty Berkswell sheep&rsquos cheese and sweet and sour shallots, this is the perfect balance of flavours. If you can&rsquot get Berkswell, you can use parmesan, pecorino, aged cheddar, comté or gruyère. Leave out the lardo if you&rsquore vegetarian &ndash the result is still delicious."

METHOD

  1. To make the pickled shallots, steep the shallots in the pickling liquor for 1-2 hours at room temperature, then keep in the refrigerator until needed.
  2. Whisk the eggs in a bowl with the red onion, green chillies and coriander.
  3. Reserve a little of the butter for the toast and melt the remainder gently in a frying pan (skillet). Add the cumin seeds, curry leaves and turmeric and cook over a medium heat for 30 seconds or so, stirring, until the spices are fragrant.
  4. Add the egg mixture, reduce the heat and cook very gently, stirring continuously with a spatula or a wooden spoon, for about 3-4 minutes until the eggs are just cooked but still soft. Season to taste with salt and remove from the heat.
  5. Toast the sourdough bread and spread with the reserved butter. Spoon the egg mixture on the toast, top with a slice of lardo, a sprinkle of grated cheese, a few slices of the pickled shallots and garnish with micro coriander leaves (if using)

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Muffuletta Panzanella (bread salad)

Muffuletta panzanella, meaning simply 'bread salad,' is a simplified and lightened up version of the legendary sandwich. But the flavor is unmistakably 'muffuletta'. Make this salad your own, swapping in your favorite combination of cheeses and cured meats.

We were in New Orleans ducking into a sandwich shop, out of the daily downpour. But it wasn't just shelter we were after, it was also a muffuletta sandwich.

Of the famous dishes we tried in The Big Easy, the muffuletta sandwich stood out - piled high with salami, mortadella, spicy sopressata, provolone, mozzarella and spicy briny olive salad. Also worthy of their accolades: beignets from Café Du Monde, seafood jambalaya and coffee with chicory.

Muffuletta sandwiches are picnic perfect because they are best made ahead of time, giving the flavors time to meld and soak into the bread. When you make this salad, you'll toss the bread with dressing a few minutes ahead of time for the same reason. Be sure that the ciabatta or focaccia you use is fresh and soft, primed to soak up delicious juices from the dressing.

And if you love Southern food like I do, don't miss the BEST crab cake recipe with Remoulade Sauce, or this Slow Cooker Jambalaya, my favorite Skillet Cornbread (make Cornbread Pudding with any leftovers), Shrimp Creole, Homemade Biscuits, Brabant Potatoes and, of course, Fried Green Tomatoes!