Panzanella Salad Recipe
Try this elevated salad using toasted Italian Herb Focaccia croutons and a balsamic dressing to turn even the biggest salad sceptic into a salad lover.
Ingredients
Lemon Garlic Croutons
- 1/2 Italian Herb Focaccia, cubed in 1” pieces
- Juice of 1/2 lemon
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, chopped finely
- 1/4 cup parmesan
- Salt and pepper to taste
Panzanella Salad
- 1 large bunch Tuscan kale or regular curly kale, ribs removed and chopped
- 1 bunch romaine lettuce, chopped
- 1 cup raspberries
- 1/2 red onion, sliced finely
- 2 cups cherry tomatoes
- Lemon balsamic dressing
- Shaved parmesan (optional)
- Salt and pepper to taste
Directions
An elevated salad using toasted Italian Herb Focaccia croutons with a balsamic dressing will turn the salad sceptic into a salad lover.
Lemon Garlic Croutons Instructions
1. Heat oven to 375°.
2. Combine the lemon, extra virgin olive oil, garlic, salt and pepper and drizzle onto the cubed Italian Herb Focaccia prepared on a baking sheet.
3. Sprinkle the parmesan on top of the cubed Focaccia.
4. Bake for 10 to 15 minutes or until slightly browned
Panzanella Salad Instructions
1. Combine all ingredients.
2. Pour balsamic dressing on top and mix well.
3. Add the toasted croutons. Top with shaved parmesan (optional).
4. Sprinkle with black pepper.