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Panzanella salad with white anchovies, fennel & capers
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Panzanella salad with white anchovies, fennel & capers

A delicious Panzanella (Tuscan bread salad) with white anchovies, fennel & capers.

Prep Time
15 mins
Cook Time
15 mins
Course: Salad
Cuisine: Italian

Ingredients

  • ½ ciabatta bread loaf torn into bite-size shards
  • olive oil neutral/mild-tasting, generous few glugs
  • 1 garlic optional, small clove, chopped
  • tomato mixed heirlooms that are ripe - If you use large then reduce the quantity by half to 3 - 4 very large (approx. 700gms, about 7 medium and small
  • caper approx 40g, baby or regular, drained of brine
  • 2 tsp caper brine
  • 1 fennel bulb small, shaved on a mandolin
  • fennel leaves finely chopped (about 1 Tbsp, a few
  • basil and a few small ones to decorate, about 8-10 leaves, finely shredded
  • red wine vinegar a splash
  • olive oil good quality, to drizzle
  • sea salt Maldon
  • black pepper
  • anchovy fillet cut in half or left whole, about 10 - 12, white

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350F and toss the shards of ciabatta in olive oil until lightly coated. Spread this out on a small baking tray and toast for around 20 minutes until golden and crunchy. Add a chopped garlic clove to the pan (tossing it through the bread) about 3 – 4 minutes before the croutons are finished (this prevents them from burning and going acrid). The croutons can be made in advance. Store in a sealed container if you do.
  2. When you are ready to serve your salad, cut up the room temperature tomatoes into different shapes. This creates different textures and looks pretty.
  3. Place in a large bowl and add the drained capers, shaved fennel, fennel leaves & basil, a few splashes of red wine vinegar and a good drizzle of olive oil. Season with salt and pepper and allow this to sit for a few minutes.
  4. This allows some of the juice from the tomatoes to be released which adds to the dressing. Add the croutons and toss everything together lightly. Toss once more and then spread the salad out on a flattish serving platter. Lay the anchovies over the top and serve.

Notes

  • Make the croutons in advance and allow to cool or store in a air tight container.