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  • For The Dressing:: Panzanella Salad

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    This recipe is for a panzanella salad made with ciabatta bread, tomatoes, cucumbers, red onions, red peppers, olives, and feta cheese. [1] To make the croutons, cut ciabatta bread into cubes, toss with olive oil and bake until crisp. [2] The vinaigrette is made by blending capers, garlic, anchovies, vinegar and olive oil. [3] To assemble, combine vegetables and croutons, coat with vinaigrette, then top with feta cheese and serve.

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    This recipe is for a panzanella salad made with ciabatta bread, tomatoes, cucumbers, red onions, red peppers, olives, and feta cheese. [1] To make the croutons, cut ciabatta bread into cubes, toss with olive oil and bake until crisp. [2] The vinaigrette is made by blending capers, garlic, anchovies, vinegar and olive oil. [3] To assemble, combine vegetables and croutons, coat with vinaigrette, then top with feta cheese and serve.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    851 views2 pages

    For The Dressing:: Panzanella Salad

    Uploaded by

    api-55495178
    This recipe is for a panzanella salad made with ciabatta bread, tomatoes, cucumbers, red onions, red peppers, olives, and feta cheese. [1] To make the croutons, cut ciabatta bread into cubes, toss with olive oil and bake until crisp. [2] The vinaigrette is made by blending capers, garlic, anchovies, vinegar and olive oil. [3] To assemble, combine vegetables and croutons, coat with vinaigrette, then top with feta cheese and serve.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    GORDON RAMSAY

    PANZANELLA SALAD Ingredients: Small loaf of Ciabatta, Stale For the dressing: 1 tbsp Capers, drained 2 garlic cloves, minced 2 Anchovy fillets cup/ 150ml Extravirgin olive oil 1 cup/ 240ml Red wine vinegar For the salad: 3-4 medium Heirloom/ Roma/ Vine Tomatoes, diced 1 Cucumber, peeled, seeded and diced 1 medium Red onion, halved, thinly sliced 1 Large Red pepper, deseeded and diced 4oz/ 120g Nicoise olives, pitted Handful Basil leaves, torn into pieces 40z / 120g Feta cheese, crumbled Method: To prepare the bread, preheat the oven to 375oF/ 190oC. Cut the bread in thick slices and remove the crust. Cut the slices into 1-inch squares. Place on a baking tray and drizzle with olive oil, season with salt and pepper. Toast the bread for 10 min or until nicely crisp and golden brown. When ready remove from the oven and cool. Store in an airtight container until ready to use. To prepare the dressing. In a blender puree the capers, garlic, anchovies, with the vinegar Slowly drizzle in the olive oil to make a vinaigrette. Remove from the blender and set aside. Refrigerate until ready to use. To plate the salad. Place the cucumber, tomatoes, red onion, red pepper olives, basil and croutons in a bowl and mix together. Add in 2-3- tbsp of the vinaigrette, or more if needed so that the vegetables are evenly coated. To plate, place generous amount of the vegetables on the plate.

    GORDON RAMSAY

    Sprinkle over the and feta cheese. Lastly top with the croutons and serve immediately.

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