Vegan Day: Tuscan Bread Salad (Panzanella)

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* Exported from MasterCook *

 

Tuscan Bread Salad (Panzanella)

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 85

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cloves garlic -- finely chopped

1/2 teaspoon salt

plus additional to taste

1/2 cup extra-virgin olive oil

2 tablespoons vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

Freshly ground black pepper -- to taste

6 cups cubed dense slightly stale Italian bread

OR sourdough bread

3 medium tomatoes -- coarsely chopped

(about 6 ounces each)

1 medium chopped red onion -- about 6 ounces

1/2 cup chopped fresh basil

1/2 cup chopped fresh flat-leaf parsley

Romaine lettuce leaves -- (optional)

 

MAKES 4 TO 6 SERVINGS

 

Panzanella, perhaps the best known of Italian bread salads, is also perhaps

the simplest. The key to its success is the use of dense, slightly stale

Italian or sourdough bread and a classic Italian vinaigrette. If desired,

chopped cucumber, bell pepper, and olives can be added before tossing the

bread with the listed ingredients.

 

In a mortar and pestle, or with the back of a teaspoon in a small bowl,

mash together the garlic and salt until pastelike. Transfer to a large

salad bowl. Whisk in the oil, broth, vinegar, lemon juice, and pepper

until well blended. Reserve 2 tablespoons of the dressing and set aside.

 

Add the bread to the salad bowl and toss well to combine with the

dressing. Let stand for 15 to 30 minutes to absorb the dressing, tossing a

few times. Just before serving, add the tomatoes, onion, basil, parsley

and reserved dressing; toss well to combine. Season with additional salt

and pepper as necessary. Serve at once, over the lettuce leaves, if desired.

 

Per Serving: Calories 413, Protein 6 g, Total Fat 29 g, Saturated Fat 4 g,

Cholesterol 0 mg, Carbohydrate 35 g, Dietary Fiber 5 g, Sodium 573 mg

 

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