Holiday Panzanella Salad With Cranberry Vinaigrette
From keni 13 years agoIngredients
- 1lb loaf day old bread, cubed(I used an herb/onion loaf) shopping list
- 1 stick butter shopping list
- 1/2 large red onion, chopped shopping list
- 3 stalks celery, chopped shopping list
- 6oz baby bella mushrooms, roughly chopped shopping list
- 2 bell peppers, chopped shopping list
- about 12 medium sized fresh sage leaves, rubbed and chopped shopping list
- 6oz semi soft white cheese, cubed(I used Havarti) shopping list
- 1/2 cup dried cranberries shopping list
- 1/4 cup toasted pecans, chopped shopping list
- kosher or sea salt and fresh ground black pepper shopping list
For Cranberry Vinaigrette
- 1/2 cup 100% cranberry juice concentrate, thawed shopping list
- 1T honey mustard shopping list
- juice from 1/2 lemon shopping list
- 1T fresh chives, chopped shopping list
- 2T salad quality oil(olive, canola, etc) shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
- In Dutch oven or similar(I used cast iron), melt butter and add onion, celery, mushrooms and peppers.
- Cook just until butter is melted and onion and celery are JUST losing their crunch. (You don't want this soft like if you were making a dressing/stuffing)
- Add bread cubes and carefully toss to coat bread pieces with butter.
- Add sage and salt and pepper and continue to cook, stirring occasionally, so that bread begins to slightly toast, about 10-15 minutes.
- Remove from heat and add cheese and cranberries and stir to combine.
- Prepare Vinaigrette,below
For Cranberry Vinaigrette
- Combine all ingredients except oil in medium glass bowl.
- Slowly add oil, a drizzle at a time, to emulsify the dressing.
- Sprinkle salad with nuts at serving
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