Tuscan Bread Salad/Panzanella

[Guest guest]

Hi Amy, That reminds me! I had this wonderful AMAZING panzanella from the Food

Network's (I'm a junkie!) Michael Chiarello . It was so delicious I couldn't

believe it here it is.

Jade

AUTUMN PANZANELLA (Serves

6 as a first course or side dish, or 4 as a main course.)

 

1 tablespoon olive oil

1 yellow onion, coarsely chopped

3 tablespoons red wine vinegar

8 tablespoons extra-virgin olive oil

2 tablespoons warm water

Sea salt, preferably salt

Freshly ground black pepper

1 pound fresh wild mushrooms, thickly sliced or quartered

1 tablespoon finely minced fresh thyme

1 tablespoon finely minced garlic

Panzanella Croutons

3/4 cup thinly sliced celery heart (on the diagonal),

plus some chopped leaves

1/4 red onion, very thinly sliced onion-soup style

2 ounces baby arugula or spinach leaves Heat 1 T. oil in a

small skillet over moderately low heat. Add the yellow onion and saut? until

soft, about 15 minutes. Add the vinegar and stir with a wooden spoon to release

any browned bits stuck on the bottom of the skillet. Transfer to a blender or

food processor and puree until smooth. With the machine running, slowly add 5

tablespoons of the olive oil, then the water. Transfer to a bowl and season with

salt and pepper. Heat a large skillet over high heat. When hot, add the

remaining 3 tablespoons oil. When the oil begins to smoke, sprinkle in the

mushrooms. Don't stir! Let them sizzle until they have caramelized on the

bottom, about 2 minutes. If you toss them too soon, they will release their

liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms,

reduce the heat to moderate, and continue to cook until well browned. Stir in

the thyme and garlic and cook for about 1 minute to release their

fragrance. Season with salt and pepper. In a large bowl, combine the

croutons, the mushrooms, and the onion dressing. Toss well to coat. Add the

celery, red onion, and arugula or spinach and toss again gently. Taste and

adjust the seasoning. Serve immediately.

 

 

Amy <sandpiperhiker wrote:

also known as panzanella if anyone wants to search out other versions

of this yummy salad to try.