Panzanella di Mare
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
409 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Italian
Panzanella di Mare
Description
The Panzanella di Mare begins by roasting golden beets wrapped in foil and cubed winter squash coated with olive oil and salt until tender. Meanwhile, yellow onion is softened in olive oil before garlic and chopped kale (or other sturdy greens) are added and cooked until wilted. Fresh sage is mixed in off the heat for an herbal note. Once cooled, the roasted vegetables are combined with the sautéed greens, cubed stale bread, and drained canned tuna with reserved oil to add richness. Black pepper and a splash of sherry, white wine, or balsamic vinegar are added to brighten and season the dish.
This preparing method provides a mix of flavors: the natural sweetness from roasted beets and squash complements the savory kale and aromatic sage. The crunch of bread softens slightly as it absorbs moisture and oil, creating a pleasant texture contrast with tender vegetables and flaky tuna. The salad is flavorful and filling, suitable for a light meal or entrée salad.
The salad stores well refrigerated for a few days but the bread will soften more over time. Bringing it to room temperature for an hour before serving improves the texture and taste. The recipe allows for some flexibility in greens and vinegar used, accommodating personal preference and seasonal availability.
Ingredients
- 1 pound golden beet
- 1 pound winter squash butternut, kabocha, acorn, etc
- olive oil to coat vegetables
- salt
- 1 yellow onion diced
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 pound Lacinato kale chopped, or spinach, turnip or dandelion greens
- 2 tablespoons sage minced, fresh
- 2 to 4 cups bread cubed, stale
- 4 to 6 ounces canned tuna oil reserved, or other fish
- 1/4 cup sherry or white wine or balsamic vinegar
- black pepper to taste
Instructions
- Preheat oven to 375°F. Trim the tops off the beets. Peel and cube the squash. Coat with olive oil and salt well. Wrap the beets in foil and arrange the squash in one layer on a baking sheet. Roast for 45 minutes, or until each vegetable is tender; beets might take a bit longer than the squash.
- Meanwhile, saute the onion in the olive oil until soft. Add the garlic and chopped kale. Let this cook until the kale is wilted and soft, maybe 5 minutes. Mix in the sage and turn off the heat.
- When the beets and squash are ready, let them cool a bit before adding them, the onion-kale mix, the bread cubes and the canned fish with its oil to a large bowl. Add black pepper and vinegar to taste. You might want even more olive oil -- I do -- but that's your call.
Notes
- This salad can be stored in the refrigerator for several days; expect the bread to soften over time.
- Remove the salad from the fridge about an hour before serving to allow flavors and textures to open up.
- Substitute kale with other greens like spinach, turnip, or dandelion greens depending on availability and taste preferences.
- Adjust the amount of vinegar or olive oil according to your taste, adding more for brightness or moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 59g | 20% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 8mg | 3% |
| Sodium | 548mg | 23% |
| Potassium | 974mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 15619IU | 312% |
| Vitamin C | 92mg | 102% |
| Calcium | 361mg | 36% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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