Panzanella

Panzanella
 
Here’s one to use with your blue cheese. It is marginally healthier than the last one.
Author:
Ingredients
  • Baguette . . . crusty and fresh
  • 1–2 tablespoons olive oil, depending on how big your baguette is
  • Garlic cloves, crushed for rubbing
  • Salt and pepper to taste
  • Arugula (you know, enough for a salad for two plus a little more)
  • Mixed greens (about half of one of those bags you can get in most supermarkets)
  • Tomatoes . . . medium-sized and heirloom, preferably. Brandywines are delicious here . . . 2 or 3 depending on size
  • Oil-cured olives—lots of these
  • ½ jar of capers, drained—about 3 or 4 ounces, I imagine
  • Good blue cheese
  • Good thick balsamic
Instructions
  1. Tear your lovely peasant-style crusty baguette into rough cubes and coat with a little olive oil, then rub with garlic cloves and salt and pepper.
  2. Put bread cubes on an oil-coated cookie sheet and bake for about half an hour at 350ºF.
  3. Toss your greens, arugula and mixed, and those black oily olives, and the drained capers (you might want a whole jar), and some interesting cow’s-milk blue. We have a dairy here with one called Bailey Blue that would be just perfect. It is soft and creamy but not so wet that you can’t crumble it.
  4. Add your croutons (those hunks of baguette you have been baking) and tomatoes, then drizzle with that good thick balsamic you have been saving, and your summer supper on the porch is ready to eat. If you are married to a someone or you are someone who wants a little grilled meat on a balmy summer night . . . grill a tenderloin with a hard sear and plenty of salt and lots of fresh pepper to about medium . . . pink and hot in the middle . . . and slice it thinly over the salad. If you add beef you may want to add some very thinly sliced red onions too. Just about half an onion’s worth should do it.
  5. You could substitute a Chilean sea bass for another version of goodness . . . or tuna, either one . . . cook skin-side down on the grill for 30 minutes only. Again, lots of salt and more pepper . . .
  6. You might need to get a cheap bottle of Garnacha—I love Evodia. You may wind up necking under the stars out there but so long as you have waited until mid-June the mayflies will be gone and you will have a fine time.

 

Leave a Reply

Your email address will not be published. Required fields are marked *