Gourmet Panzanella Salad

KORY DIPUCCHIO | CANADA

Regardless of how well prepared a chef might be, there will always be leftover mise en place (food prep) and inventory in the refrigerator. By tossing together the leftover ingredients with some bread and a great dressing, we now cut down on labor for the next day’s ‘salad bowl special’, effectively cutting down 90-100% of the previous days sandwich leftovers and you have created a unique recipe that is one of the most sacred salads in any Italian Chefs arsenal.

SAVED FOOD Bread and Vegetables

SERVINGS 10

PREP 10 minutes

COOK 10 minutes

INGREDIENTS METHOD

400 g Lettuce (Various Types- Romaine, Iceberg, Radicchio) 200 g Stale Bread 450 g Excess Tomatoes, Cucumbers and Zuchinni, diced 50 g Roasted Red Pepper (canned) 30 g Red Onion, diced 50 ml 1000 Island Dressing 10 ml Balsamic Glaze, optional 5 g Fresh Basil Leaf, optional 1. Preheat convection oven to 400°F.

2. Place the bread onto a parchment paper lined tray and roast for 10 minutes until bread is hard and dry. After the bread is ready, remove the tray from the oven and put aside for later use.

3. In a large mixing bowl, place lettuce, tomatoes, cucumber, zucchini, roasted peppers and red onion. Mix all the ingredients together gently with the dressing.

4. Before serving, mix in the roasted bread from step 2.

5. Garnish suggestions: Basil leaves, Balsamic Glaze, Hard Cheese (Parmesan), Soft Cheese (Crumbled Goat Cheese)