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Jan'19 – Karyn Hay and Friends

Posted by Jess Daniell on

I share my twist on this classic Italian Salad with Karyn and the RNZ team. This recipe is great if you are looking for something to do with a stale loaf rather than feeding it to the birds. It is simple, delicious, refreshing — perfect for summertime!

Tomato & Summer-Fruit Panzanella
Makes 4 serves / Takes 20 minutes / Dairy-free

 

Ingredients:
1 stale baguette, ripped into small chunks
2 Tbsp olive oil
2 cloves garlic, crushed
1 preserved lemon
500g mixed heirloom tomatoes, roughly chopped into different shapes
250g strawberries, hulled & halved
¼ watermelon, peeled and roughly chopped
1 red onion, finely diced
Small handful basil leaves, chopped
Small handful parsley leaves
Salt & pepper

Dressing
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp sugar
4 Tbsp olive oil
Salt & pepper

Dressing
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp sugar
4 Tbsp olive oil
Salt & pepper

Method: Preheat your oven to 180°C. Toss baguette, olive oil and garlic together on a baking tray, and season with salt and pepper. Spread into an even layer and bake for 12–15 minutes until golden and crispy. Remove and allow to cool slightly. Remove the flesh from preserved lemon and discard. Finely slice the rind into thin ribbons.

To make the dressing, combine all the dressing ingredients in a jar and shake well. Season to taste with salt and pepper. Add the remaining ingredients to a large bowl and drizzle over the dressing, tossing gently to coat. Add the crispy croutons just before serving, allowing them to soak up some of the tomato juices and dressing.

Listen to our full conversation here!

2019 Dairy-free January recipe RNZ Salad

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