Winter Panzanella Salad
User Reviews
5
Winter Panzanella Salad
Description
This salad uses blanched then pan-roasted cauliflower florets combined with homemade croutons from quality bread fried until crisp with garlic and mild chili for an aromatic base. Sweet raisins soaked and drained add tender chewiness while capers provide briny bursts. Fresh parsley and watermelon radish slices contribute herbal freshness and crunch. Crumbled feta brings creamy saltiness.
The dressing combines freshly squeezed lemon juice and balsamic vinegar with olive oil, adding brightness and acidity to balance the rich bread and cheese. Black pepper and salt season throughout. The components are tossed warm, creating a comforting salad that contrasts textures and flavors for a satisfying dish.
This salad can be served as a side or light main dish during winter when vegetables like cauliflower and root vegetables are in season. The assembly emphasizes toasting bread fresh and careful cooking of the cauliflower to maintain texture.
Ingredients
- 1 cauliflower broken into florets
- 1/3 cup extra virgin olive oil
- 9 oz bread sourdough or ciabatta, good quality
- 2 red chilies halved, deseeded, and finely chopped
- 4 garlic finely sliced, cloves
- 1/3 cup raisins soaked in just-boiled water and drained
- 1 tablespoon capers rinsed
- 1/4 cup parsley roughly chopped
- 1/3 cup pomegranate arils
- 1/2 cup feta cheese crumbs
- 1 watermelon radish finely sliced, pink variety
- 1 teaspoon balsamic vinegar or white wine vinegar
- 1/2 lemon juiced
- olive oil
- salt to taste
- black pepper to taste
Instructions
- Bring a pot of water to a boil, blanch the cauliflower, or quickly steam it until it’s just tender. Be careful not to overcook it, and then set aside.
- Cut the bread into small cubes. Heat 3 tablespoons of the olive oil in a large frying pan. After that, fry the bread cubes over medium heat (in batches if needed) until golden—about 4-5 mins per batch.
- Once done with the final batch, add all the bread back into the pan, add the chili and garlic to the pan (more oil if needed), and sauté for 2 mins until the garlic is golden.
- Transfer the bread mixture into a large bowl and add the raisins, capers, and parsley. Mix.
- Add the rest of the olive oil to the frying pan and increase the heat to high; add the cauliflower florets, stir, and cook until golden.
- Next, transfer the cauliflower to the bowl with the bread mixture, add the sliced radish, feta, balsamic vinegar, lemon juice, and some olive oil, and toss everything together.
- Season with salt and pepper, and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 427mg | 18% |
| Potassium | 592mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 82mg | 91% |
| Calcium | 159mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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