|2 servings||calories per servings 450||protein serving 8 g||carbs per serving 74 g||total fat per serving 15 g|
Panzanella (bread salad) hails from Tuscany, where recipes made with day-old bread are an example of resourceful and delicious cooking. Panzanella tends to be more of a summer staple, but there’s no reason not to indulge year-round to showcase the changing flavors of the season. In this recipe, sweet potatoes, apples and pecans team up with hearty multigrain bread and spicy arugula to make a vegetarian dish that’s both satisfying and bright - especially with the zing of easy “quick-pickled” shallot and sweet golden raisins.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||74 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Heat oven to 400° F.
• Cut bread into 3/4-inch cubes.
• Peel sweet potato. Cut into 3/4-inch dice.
• Quarter and core apple. Cut into 3/4-inch dice.
• Peel shallot. Slice into thin rounds.
• Pick thyme leaves.
• On a baking sheet, toss sweet potato with 2 teaspoons olive oil and 1/2 teaspoon rosemary salt.
• Spread in a single layer. Roast until sweet potato is tender when pierced with the tip of a knife, about 20 minutes.
While sweet potato cooks:
• In a large bowl, combine shallot, raisins and vinegar.
• Set aside until needed, stirring occasionally.
• On another baking sheet, toss bread with 2 teaspoons olive oil.
• Spread bread in a single layer. Bake until firm and lightly browned on edges, but not crunchy, about 10 minutes.
• Transfer to a plate to cool.
To shallot mixture, add arugula, hot sweet potatoes, bread and apple. Toss to combine. (The heat from the sweet potato will lightly wilt the arugula.)
• Stir in pecans and thyme.
• Season to taste with rosemary salt and black pepper. Divide between 2 plates, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...