Grilled Panzanella Salad With Peaches And Fennel Recipes
GRILLED PANZANELLA SALAD WITH PEACHES AND FENNEL
This is a hearty but bright salad using the colors and flavors of the summer season from Lindsey S. Love of Dolly and Oatmeal. The bread is rubbed with garlic and brushed with olive oil then grilled until toasty and crunchy. The peaches are also grilled until warm and slightly caramelized, and the fennel is shaved thin, giving the salad brightness and crunch.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cut a large piece of Reynolds Wrap® Non Stick Aluminum Foil and firmly fit it over the grill grate. Heat the grill to medium heat.
- While the grill is heating, make the dressing. To a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt and pepper to taste. Let the mixture sit until the shallots are tender, about 10 minutes. Add 4 tablespoons of the oil and whisk until the dressing is mixed and blended. Set aside.
- Cut the garlic clove in half. Gently rub both sides of each slice of bread with the cut side of the garlic. Using 1 tablespoon of oil, lightly brush each side of the bread.
- Place the bread on the hot grill and cook until toasted and firm, about 7 to 10 minutes. Remove the bread and let cool.
- Brush the peaches with the remaining tablespoon of oil and sprinkle with a couple pinches of salt. Place the peaches on the foil-covered grill and cook until lightly browned but firm, about 4 to 5 minutes. Remove from heat and set aside.
- In a large serving bowl, toss together the arugula and basil. Tear the bread into large chunks and add to the bowl. Add the peaches and fennel. Mix in the dressing and give everything a thorough toss.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 21.7 g, Fat 21.3 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 409.5 mg, Sugar 5.8 g
PEACH PANZANELLA
A simple swap is all it takes to reimagine panzanella. This Italian summer salad usually features cubes of day-old rustic bread and tomatoes, tossed with basil leaves and a simple vinaigrette. But slices of ripe, juicy peaches in place of, or in addition to, the tomatoes bring a different (but entirely welcome) sweetness to the mix.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over the fruit mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.
- Place bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic if desired; tear bread into bite-size chunks. When ready to serve, add cucumbers, basil, and bread to peaches.
- Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove garlic clove.
GRILLED PANZANELLA SALAD
In the classic Tuscan dish, you'd wait for the bread to go stale. In this panzanella salad, you brush French bread with dressing and toss it on the grill.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Brush 2 Tbsp. dressing evenly onto cut sides of bread halves. Grill 2 min. on each side or until toasted on both sides. Cool 5 min.
- Meanwhile, combine remaining dressing with all remaining ingredients in large bowl.
- Cut bread into 3/4-inch cubes. Add to salad; mix lightly. Serve immediately.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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- While the grill is heating, make the dressing. To a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt and pepper to taste. Let the mixture sit until the shallots are tender, about 10 minutes. Add 4 tablespoons of the oil and whisk until the dressing is mixed and blended. Set aside.
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