Harvest Panzanella

When your handsome manfriend, who I should mention is a highly trained Red Seal chef, sommelier, butcher, decides to make an incredible Pumpkin Beer Bread – but you don’t finish it all when it’s fresh – you must make a Harvest Panzanella. I mean it would be rude to let any of that delicious bread go to waste.

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Let it sing, let it shine, let it dance, with a few added ingredients to mirror its Fall flavours. 

And don’t worry, guys, I’ll sneak one of his bread recipes one time, and post it for all to see.

Harvest Panzanella

Serves 4, as a side salad

Ingredients;

  • 2 cups cubed day old Pumpkin Beer Bread, or whatever bread you have on hand
  • coarse salt & freshly cracked black pepper
  • A good glug of olive oil
  • 2 cups dinosaur kale, rubbed slightly, & cut into chiffonade (thin ribbons)
  • 1 cup arugula
  • 1 cup pea shoots, roots cut off, & chopped into bite size pieces
  • 1 vine-ripe tomato, diced
  • 1 shallot, thinly sliced
  • 1/2 cup kalamata olives, pitted
  • 1/4 cup sundried tomatoes, thinly sliced
  • 1/4 cup fresh herbs – I used mint and basil – rough chopped
  • 1/2 pomegranate, seeded
  • 2 oz. goat’s milk feta cheese
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 1 Tbsp honey
  • 1 Tbsp Dijon mustard
  • coarse salt & freshly cracked black pepper
  • 1/4 cup good quality extra virgin olive oil

Method;

Preheat the oven to 400F. Toss the bread cubes in S&P and olive oil. Arrange in one layer on a baking sheet and bake in the oven for 5 – 10 minutes – depending on how old your bread is. The purpose is to dry the cubes out a bit more, rather than brown (or burn) them. 

In a large salad bowl, toss the kale, arugula, pea shoots, tomato, shallot, kalamata olives, sundried tomatoes, fresh herbs, and pomegranate seeds* together. 

In a separate vinaigrette jar, combine lemon juice, garlic, honey, Dijon, S&P, and extra virgin olive oil together. Place the lid on tight, and shake vigorously until emulsified. 

Toss the bread cubes on top of the salad ingredients, pour on the vinaigrette and toss with tongs until thoroughly coated. Add your feta on top. 

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Serve on it’s own, or along side some yummy and simple baked chicken thighs. 

*To quickly remove the pomegranate seeds, slice the pomegranate in half along the circumference. Over top of a bowl, place 1/2 a pomegranate cut side down onto your palm. Using a wooden spoon, smack the back of the pomegranate, and watch the lovely seeds descend into your bowl. Easy peasy lemon squeezy. 

Enjoy! 

XO

Ally

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