Autumn Panzanella Recipes

AUTUMN PANZANELLA

Autumn Panzanella image

In summer, I make this classic Tuscan bread salad with juicy vine-ripened tomatoes and crunchy cucumbers. In fall, I like to swap out the tomatoes and cukes for Brussels sprouts and apples. Either way, it's a great starter on its own or a nice side to a grilled thick rib eye steak.

Provided by Michael Symon : Food Network

Categories side-dish

Time 15m

Yield 4 servings as an appetizer or side dish

Number Of Ingredients 9

Ingredients

1 French baguette, roughly torn into 1-inch cubes (4 cups)
1/2 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup roughly chopped walnuts
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
2 cups thinly sliced Brussels sprouts
1 Granny Smith apple, cut into matchsticks
1/2 cup crumbled blue cheese

Steps:

Preheat the oven to 350 degrees F.
Put the bread in a large bowl. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss to evenly coat. Arrange the bread in a single layer on half of a baking sheet. Spread the nuts in an even layer on the other half of the baking sheet. Put in the oven and bake until the bread and nuts are golden brown and toasted, about 5 minutes.
Meanwhile, in the same large bowl, whisk together the vinegar, mustard and remaining 1/2 cup oil. Season with salt and pepper. Add the Brussels sprouts and apple and toss to combine. Season again with salt and pepper.
Add the warm bread and nuts to the Brussels sprout mixture and toss to combine. Taste and adjust the seasoning, adding salt and pepper as needed.
Add the blue cheese, gently toss to combine and serve.

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