The Panzanella turned out great and I will be having it for dinner again this evening. I decided to make the dressing minus the olive oil and added a smidgen of Koop's dijon mustard.
Here is the recipe: 1/4 cup white wine vinegar + 2 tbsp of filtered water, 1/2 head of roasted garlic, 1/2 teaspoon lemon zest, about a tbsp or so of fresh basil, a smidgen of mustard. Blend in food processor or blender until creamy and add salt & pepper to taste, if needed. This dressing doesn't do well on light greens, but is great for chunky veggies & fish/poultry. This will only stay fresh in the fridge for a couple of days.
Quote:
Originally Posted by Jesse
I am making a giant bowl of summer panzanella. I am using a blend of kale, spinach and arugula, roasted chick peas, artichokes, capers, roasted grape tomatoes, seeded cucumber, raw asparagus, Vidalia onion, radishes, fresh basil, shredded parmesan cheese and some chunks of toasted 5 grain Italian bread. I made the dressing with roasted garlic, basil, olive oil, lemon juice and zest. Surely this will last me for a couple of days.
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