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winter panzanella salad

Easy to assemble winter produce semi-deconstructed panzanella salad that’s overflowing with vibrant watermelon radishes, juicy gooseberries, crispy arugula, fresh pomegranates served overtop crusty pesto crouton-style sliced bread and finished with shaved parmesan cheese.

Ingredients

  • 1 Italian bread loaf cut into thick pieces
  • store bought or homemade pesto for brushing croutons
  • 1 watermelon radish thinly sliced (mandolin works best)
  • seeds from half a pomegranate
  • 1 cup gooseberries cut in half
  • Fresh arugula
  • Shaved parmesan to garnish
  • Microgreens optional
  • Vinaigrette
  • 1/3 cup olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 TBS red wine vinegar

Instructions

  • 1. Preheat the oven to 400 degrees F. Spray bread with light cooking oil and toast bread slices until golden. Brush with pesto when removed from the oven.
  • 2. To make the vinaigrette: combine all the ingredients and whisk until fully incorporated.
  • 3. To assemble the salad: layer the pesto croutons on the bottom, top with arugula and remaining ingredients. Finish with fresh parmesan and drizzle with vinaigrette.
  • 4. Serve immediately