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Old 07-21-2012, 01:35 PM   #1
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Location: Both in Italy and Spain
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Puglia: Panzanella Salad

Panzanella, Bread Salad is a typical salad combining standard Italian Local ingredients here in Puglia ... Here is the salad we shall share this evening ...

Croutons:

2 tblsps Evoo
2 garlic cloves flattened in Mortar with Pestle
3 slices firm Italian style Bread cut into 1/2 inch cubes

Salad Dressing:

3 tblsps Balsamic Modena
2 tblsps red onion chopped finely
1 1/2 tblsps chopped Italian flat parsley
2 tsps fresh lemon juice or blood orange juice
3/4 cup Evoo
salt and freshly ground rose, green and black peppercorns

Salad:

1 cucumber seeded, peeled and sliced finely
1 large ripe red juicy tomato sliced finely
4 fresh basil leaves coarsely chopped
1 tsp drained and rinsed jarred capers
1 tsp chopped fresh oregano
1/2 tsp chopped fresh mint herb
14 kalamata black olives
1 head of lettuce of choice
4 fresh Italian parsley sprigs

Croutons:
1) preheat oven to 275 farenheit degrees
2) heat oil in heavy large skillet over medium heat
3) add garlic and sauté until golden brown 2 mins.
4) discard the garlic and add bread cubes and toss to coat in oil
5) transfer bread cubes to cookie sheet
6) bake until crisp about 30 mins.
7) cool and set croutons aside

For Dressing:
1) combine vinegar, onion, parsley and lemon juice in small bowl
2) gradually, whisk in Evoo
3) season with salt and pepper
4) add the dressing & toss to coat
5) arrange lettuces on plates
6) mound salad atop the leaves
7) garnish with parsley

( *** photo to be taken this evening at Trattoria )

For Salad:
1) mix cucumber, tomato, basil, capers, oregano, & mint in large bowl
2) add the croutons and olives
3) add the dressing & toss to coat
4) arrange lettuces on plate and mound salad atop leaves
5) garnish with parsley

Enjoy,
Have lovely wkend.
Ciao, Margaux Cintrano.

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Old 07-22-2012, 05:53 AM   #2
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That sounds so good, and fresh. I would have to use gluten free bread, but I imagine most bread would work? I'll have a go anyway.

Cheers.
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Old 07-22-2012, 06:06 AM   #3
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Gravy Queen: Gluten Free Bread Croutons

Buon Giorno Gravy Queen,

Of course, gluten free bread croutons shall work ...

Enjoy and thanks ...

Ciao,
Margi.
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Old 07-29-2012, 10:52 AM   #4
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Photo of Margaux´s Panzanella Salad

Panzanella Salad Photo
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Old 08-18-2012, 08:46 PM   #5
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Sounds and looks amazing, thank you for sharing Margi
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Puglia: Panzanella Salad :chef: Panzanella, Bread Salad is a typical salad combining standard Italian Local ingredients here in Puglia ... Here is the salad we shall share this evening ... :yum: Croutons: 2 tblsps Evoo 2 garlic cloves flattened in Mortar with Pestle 3 slices firm Italian style Bread cut into 1/2 inch cubes :cool: :wink: Salad Dressing: 3 tblsps Balsamic Modena 2 tblsps red onion chopped finely 1 1/2 tblsps chopped Italian flat parsley 2 tsps fresh lemon juice or blood orange juice 3/4 cup Evoo salt and freshly ground rose, green and black peppercorns :chef: Salad: 1 cucumber seeded, peeled and sliced finely 1 large ripe red juicy tomato sliced finely 4 fresh basil leaves coarsely chopped 1 tsp drained and rinsed jarred capers 1 tsp chopped fresh oregano 1/2 tsp chopped fresh mint herb 14 kalamata black olives 1 head of lettuce of choice 4 fresh Italian parsley sprigs Croutons: 1) preheat oven to 275 farenheit degrees 2) heat oil in heavy large skillet over medium heat 3) add garlic and sauté until golden brown 2 mins. 4) discard the garlic and add bread cubes and toss to coat in oil 5) transfer bread cubes to cookie sheet 6) bake until crisp about 30 mins. 7) cool and set croutons aside For Dressing: 1) combine vinegar, onion, parsley and lemon juice in small bowl 2) gradually, whisk in Evoo 3) season with salt and pepper 4) add the dressing & toss to coat 5) arrange lettuces on plates 6) mound salad atop the leaves 7) garnish with parsley ( *** photo to be taken this evening at Trattoria ) For Salad: 1) mix cucumber, tomato, basil, capers, oregano, & mint in large bowl 2) add the croutons and olives 3) add the dressing & toss to coat 4) arrange lettuces on plate and mound salad atop leaves 5) garnish with parsley Enjoy, Have lovely wkend. Ciao, Margaux Cintrano. 3 stars 1 reviews
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