Broccoli Panzanella Recipes
PANZANELLA
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
BROCCOLI PANZANELLA WITH WALNUT SAUCE AND BASIL
Provided by Elaine Louie
Categories dinner, lunch
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- For the broccoli: Preheat oven to 425 degrees. In a mixing bowl, combine the broccoli, olive oil, garlic and red pepper flakes. Season with salt and pepper to taste. Spread across a baking sheet or shallow roasting pan, and roast until the broccoli is crisp-tender, and is beginning to brown, 15 to 20 minutes. Meanwhile, prepare walnut sauce.
- For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned. Place in a blender with garlic, olive oil and lemon zest. Blend until smooth, adding just enough water to make a thick yet pourable sauce. Season with salt and pepper to taste.
- For assembly: Spread the diced bread on a baking sheet and bake until crisp and golden, 5 to 10 minutes. Transfer to a bowl and add lemon juice, olive oil, and salt and pepper to taste. Add broccoli (there should be equal parts broccoli to bread), and mix lightly.
- On a serving platter or in a shallow bowl, spread the walnut sauce and pile the broccoli and panzanella on top. Garnish with julienned basil and, if desired, shaved Parmigiano-Reggiano.
BROCCOLI PANZANELLA
The first panzanella I ever had was at a restaurant called Il Cantinori in Greenwich Village. It's a thrifty bread salad that typically calls for tomatoes, but roasted broccoli is a delicious stand-in. The sauce of toasted walnuts, garlic, olive oil, and lemon gives it an added richness.
Provided by Anita Lo
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the broccoli: Preheat the oven to 425 F. Cut broccoli into small florets. In a mixing bowl, combine the broccoli, olive oil, red pepper flakes and garlic. Season to taste with salt and pepper. Spread across a baking sheet and roast until the broccoli is crisp-tender and beginning to brown, 15-20 minutes.
- For the walnut sauce: Place walnuts, water, garlic, olive oil, salt, and pepper in a blender and blend until smooth. (The amount of water should be such that the sauce is thick, yet pourable.) Add lemon juice and adjust the seasoning with salt, pepper, and more garlic (optional). Blend again; add lemon zest and salt and pepper as needed.
- For the panzanella: Place bread cubes in a bowl with basil, olive oil, Parmesan, and lemon juice. Toss and press down to absorb the flavors. Add more oil, lemon, salt, and pepper as needed. The consistency should be "saucy."
- For assembly: Mix the roasted broccoli into the panzanella. Taste, and adjust the salt and pepper. On a serving platter, spread walnut sauce and pile broccoli and panzanella on top. Garnish with more Parmesan shavings, olive oil, and a basil sprig (optional).
WINTER PANZANELLA SALAD
Prepare a delicious winter panzanella from My Food and Family for a refreshing option in the coldest months. Try this Winter Panzanella Salad with spinach as well as kale alongside your dressed broccoli, red onion and cannellini beans.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bake Texas toast as directed on package.
- Meanwhile, pour 1/4 cup dressing over kale in large bowl; massage with your hands 2 min. or until kale is slightly softened.
- Combine water and remaining dressing in medium saucepan. Add beans, onions and broccoli. Cover; cook on high heat until dressing mixture comes to boil. Reduce heat to medium-low; simmer 2 min. Remove from heat; uncover.
- Cut toast slices into 1-inch pieces. Add to kale along with the bean mixture; mix lightly.
- Top with cheese.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 13 g
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- Heat the oven to 200°C/180°C fan/gas 6. Using a sharp knife (or mandoline if you have one) finely slice the stem of the broccoli, leaving the florets intact.
- Put the sliced broccoli stem in a bowl. Add 1 tbsp oil, the lemon zest and half the juice, the chilli flakes and some salt, then toss to coat. Set aside to marinate.
- Meanwhile separate the broccoli florets. Put in a roasting tin with 1 tbsp olive oil. Toss to coat, season with salt, then roast for 10 minutes.
- After 10 minutes, remove the tray and add the bread, ½ tsp freshly ground black pepper and ½ tbsp more oil. Toss together with the broccoli, then return to the oven to roast for 10 minutes more.
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- Place rye and Italian bread slices on broiler pan. Broil 4 to 6 inches from heat for 4 to 5 minutes or until deep golden brown and crisp, turning once. Cool 5 minutes; break or cut into 1/2-inch cubes. Place in large serving bowl; set aside.
- Bring 1/4 cup water to a boil in medium saucepan over medium-high heat. Add broccoli; cook 2 to 3 minutes or until broccoli is crisp-tender. Drain; rinse with cold water to cool. Drain well.
- Just before serving, add broccoli and all remaining salad ingredients to bread cubes; toss to mix. Pour dressing over salad; toss gently to coat.
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- In mason jar, put all vinaigrette ingredients. Shake until well combined. This could also be done in a small bowl and whisked together.
EASY PANZANELLA SALAD - CRAVING HOME COOKED
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Estimated Reading Time 4 mins
- In a large bowl add the bread cubes and drizzle the 1/4 cup of olive oil over the bread. Sprinkle with 1/2 tsp of the salt and pepper then toss everything well together. Spread them into an even layer on a sheet pan.
- Bake for 10 minutes, or until the bread is golden brown and crisp. If the bread is super fresh it might take a bit longer.
- To a large bowl add the remaining ingredients together. Add the bread cubes and toss well. Season the panzanella to taste with salt and pepper.
ROASTED BROCCOLI PANZANELLA SALAD - SHAW SIMPLE SWAPS
From shawsimpleswaps.com
Estimated Reading Time 5 mins
- Place a large, rimmed baking sheet in the oven. Preheat the oven to 450 degrees F with the pan inside.
- Carefully remove the hot baking sheet from the oven and spoon broccoli onto it, leaving some oil in the bottom of the bowl. Add the tomatoes to the same bowl, and toss to coat with the leftover oil. Toss the tomatoes with 1 teaspoon of honey, and scrape them onto the baking sheet with the broccoli.
- Roast for 15 minutes, stirring halfway through. Remove the sheet from the oven, and add the bread cubes. Roast for 3 more minutes. The broccoli is ready when it appears slightly charred on the tips and is tender-crisp when poked with a fork.
A CALIFORNIA PANZANELLA | 101 COOKBOOKS
From 101cookbooks.com
- Heat the oven to 375F. Cut the bread into 1-inch cubes, and toss with the olive oil and a generous sprinkling of salt. Bake until golden and crunchy, ten minutes or so.
- Brush the tofu with a bit of extra virgin olive oil, place it on a sheet pan and bake, flipping once, until golden on both sides. Seven minutes, or so, on each side. Remove from the oven, cut into ½-inch pieces, and place in a large bowl.
- In the meantime, make the peanut dressing by combining the peanut butter, vinegar, garlic, sesame oil, red pepper flakes, and ¼ teaspoon salt into a medium bowl. Thin with the hot water. I like the dressing to be the consistency of thin, melted ice cream. Taste and adjust with more salt, or pepper flakes, if needed.
- Just before serving, pour a generous amount of the dressing over the tofu, and toss it gently, but well. It should look quite overdressed at this point. Add the bread and gently toss again. Turn out onto a platter and top with the sprouts and then the tomatoes. Serve at room temperature.
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- Heat oven to 375ºF. Combine the bread cubes with 2 tablespoons olive oil on a large rimmed baking sheet. Bake until golden brown and crispy, about 20 minutes. If you’re using super fresh bread, the croutons will take a little longer to become golden brown. If the bread is stale and dry, the croutons may brown faster, so keep an eye on them. The size of your bread cubes will make a difference in how long it may take for them to crisp up.
- In a small bowl, whisk vinaigrette ingredients together: olive oil, vinegar, garlic, mustard, salt, and pepper.
- In a large bowl, combine tomatoes, onion, cucumber, basil, parsley, and capers; mix. Add bread cubes and toss with vinaigrette. Taste and season with salt and pepper as needed.
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- Place broccoli in a large bowl and drizzle with 1 tablespoon oil and toss to coat, spoon onto large baking sheet. In the same bowl as the broccoli was tossed, add the tomatoes and toss to coat with olive oil left in the bowl (don’t add any more oil); drizzle tomatoes with 1 teaspoon honey and toss to coat. Scrap tomatoes onto the same baking sheet as broccoli.
- Roast in a preheated 430 degree oven for 20 minutes or until broccoli is slightly charred on the tips and tender-crisp. (My oven smokes at 450 degrees, so I only ever set it as high as 430 degrees!) Place vegetables on a serving plate or bowl; add bread and toss gently.
- Whisk together remaining 2 tablespoons oil, vinegar and remaining 1/2 teaspoon honey. Pour over salad and toss gently. Sprinkle with cheese and oregano.
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