Panzanella salad is traditionally made by soaking cubes of bread in fresh tomatoes, and traditionally eaten in Italy in early summer. I gave it my own spin, and lightened it up by not making it totally bread based, and making it fall and spring friendly using fresh Gala apples and shaved fennel.
Panzanella, unlike croutons, are not entirely cooked. they have a slightly crispy exterior, while maintaining their softness in the center.
Ingredients:
Cubed bread (I used French bread)
Gala Apples
Fennel
Mixed Greens
Pine Nuts
Marsala Wine
Olive Oil
Honey
Sea Salt
1. Sear cubed bread in seasoned olive oil (meaning adding a little salt to olive oil) on medium heat until caramelized (golden).
2. In another saucepan add Marsala wine. Turn on to medium heat, and reduce in half.
3. Kill heat, and add in a touch of honey. Whisk until combined.
4. Strain, and set aside until cool. (If you dress your salad now, your greens will wilt extremely fast).
5. Toast pine nuts on medium heat in sauce pan for about a minute. Remove from pan immediately.
We want to release the natural oils in the nuts, which will elevate their flavor and texture. If you leave them in the pan, they'll burn!
6. Using a mandolin, or the tip of your sharp, chef's knife, thinly shave the fennel bulb. Cut it against the grain. If you don't, you will get an extremely fibrous texture that will be impossible to chew.
7. Save your apple slicing for the last step. You wouldn't want them to oxidize! Cut the top of your apple off, then cut apple in half. Place flat surface on cutting board. Starting from the bottom, (I start from bottom left since I'm a lefty), carefully slice from the front to back. Make sure your control hand (hand you don't cut with) is stable, fingers tucked in, and away from your knife while holding down your apple.
Toss, or compose your salad to your liking! Don't forget to dip your bread into some of that leftover Marsala reduction.
Enjoy!
Amber~
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