|2 servings||calories per servings 580||protein serving 44 g||carbs per serving 42 g||total fat per serving 25 g|
Panzanella is a classic Italian salad that features cubes of crusty, skillet-toasted bread as one of the main ingredients. The bread, which is cooked until crisp, but not hard like boring old croutons, joins forces with oven-roasted beets and turnips, flaked salmon and a handful of leafy greens. It’s all tossed in a robust mustard and sherry vinaigrette that ensures every forkful is bright and zesty.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||42 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Heat oven to 425° F.
• Halve or quarter turnips.
• Peel beets. Cut into 1/2-inch pieces.
• Peel, halve and thinly slice onion.
• Cut ciabatta into 1-inch cubes.
• Pick thyme leaves.
• Discard any tough greens stems.
• Remove salmon skin. Cut flesh into 3/4-inch dice.
• On a baking sheet, toss together beets, turnips, onion, 1 teaspoon olive oil and 1/4 teaspoon Aegean salt.
• Spread in single layer. Roast in oven, stirring once, until almost tender, about 20 minutes.
While vegetables roast, in a large bowl, whisk together 2 teaspoons olive oil, mustard, vinegar, honey and thyme.
• In another bowl, toss together salmon, 1 teaspoon olive oil and 1/4 teaspoon Aegean salt.
• Remove pan from oven. Stir salmon into vegetable mixture.
• Roast in oven, stirring one, until salmon is just cooked through, about 8 minutes.
While salmon roasts, place a skillet over medium heat. Add 2 teaspoons olive oil. When oil is hot, add ciabatta. Cook, stirring occasionally, until bread is golden with a crisp exterior, about 6 minutes.
Add salmon and vegetables to sherry vinaigrette. Toss to coat.
Add ciabatta and greens. Toss to combine. Taste and adjust seasoning as desired with Aegean salt.
Divide panzanella 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...