Re: RECIPE: Panzanella with Herbs

kaly_ab — Sat, 08 Aug 2009 18:06:40 GMT

Thanks Nancy! Sounds great.

Re: RECIPE: Panzanella with Herbs

jav4u — Wed, 01 Jul 2009 16:44:46 GMT

OH NANCY,

I JUST LOVE THIS RECIPE...THE LONGER IT SITS THE BETTER IT IS....I LOVE USING OLD DAY TUSCANY BRAED, ITS VERY CRUSTY...BUT NOW IM DROOLING FOR THIS, MAYBE I CNA MAKE IT TOMARROW...

THANKS

RECIPE: Panzanella with Herbs

Nancy_NJ — Wed, 01 Jul 2009 16:38:07 GMT

Panzanella with Herbs

From todays paper

Ingredients

1 pint grape tomatoes washed, halved
1/2 teaspoon salt
1 teaspoon sugar
16oz day-old baguette, cut into 1/2-inch-thick slices (16 ounces)
1 hothouse cucumber washed, cut in half lengthwise and sliced
4 green onions, washed, thinly sliced
1/2 cup red onion, thinly sliced
2 cups blanched green beans or asparagus
Mrs Dash or other seasoning blend

VINAIGRETTE

3/4 cup olive oil
2 tablespoons white balsamic vinegar (white wine vinegar OK )
1 tablespoon Dijon mustard
1 teaspoon sugar
salt to taste
pepper, to taste
1 garlic clove, pressed
2 tablespoons herbs, fresh chopped (such as tarragon, thyme, basil, Italian parsley, marjoram)

Directions

Place the tomatoes in a large bowl and sprinkle with the salt and sugar. Set aside for 15 minutes.

Tear or cut the bread slices into bite-size pieces and place in a large serving bowl. Add the cucumber, green onions, red onion slices and green beans. Add the tomatoes and their juices. Sprinkle salad with seasoning blend or season as desired.
In a jar with a tight-fitting lid, combine all the vinaigrette ingredients and shake well to combine. Drizzle the vinaigrette sparingly over the salad and toss it gently to coat. You may have leftover vinaigrette. It will keep for several days and can be used on any salad.

Soup/Salad Recipes

Re: RECIPE: Panzanella with Herbs

Re: RECIPE: Panzanella with Herbs

RECIPE: Panzanella with Herbs

Panzanella with Herbs

From todays paper

Ingredients

VINAIGRETTE

Directions

Place the tomatoes in a large bowl and sprinkle with the salt and sugar. Set aside for 15 minutes.