CHEF RANDY’S LIFE OF SPICE
Panzanella Salad When Robin made this salad for niece Annie, Annie dug into it and said, “Aunt Robin…this is the best salad I’ve ever had!” Although it is a traditional Italian Panzanella salad, we call it Annie’s Salad when we make it for her. I don’t know if this will be the best salad you’ve ever had, but I can promise it will be different. What’s more, this recipe makes a bunch of salad so it’s a good dish to bring to potlucks and other large gatherings. We enjoy it as an entire meal, lunch, or dinner! You can use any French bread (baguette, sourdough, Randy Graham is a noted chef and writer whole wheat, etc.), but I like the texture and flavor of Ciabatta. In America, Ciabatta and has been a lacto-ovo vegetarian is often made with a sourdough starter (“biga” in Italy). It is the bread of choice for for over 38 years. Chef Randy has Panini sandwiches, which may be another reason I like it so much. Whichever bread written and published a series of you use, be sure to use one with a firm crust. Makes six servings. seven cookbooks with original recipes developed over the period 1975 through 2020. He writes for the Ojai Quarterly, the Ojai Monthly, and the California 101 Travelers Guide. His vegetarian recipes are published in newspapers throughout Central California under the header, Chef Randy. He and his wife, Robin, live in Ojai, California, with their dog Cooper. Robin and Cooper are not vegetarians.
INGREDIENTS Loaf of Ciabatta bread (cut into 1-inch cubes) Olive oil cooking spray 4 cloves garlic (sliced thinly) 6 tablespoons extra-virgin olive oil 9 ripe Roma tomatoes 1/3 cup Kalamata olives (chopped) 1/3 cup green bell pepper (chopped) Quick + Easy
2 tablespoons fresh basil leaves (chopped) 1/3 cup red onion (chopped) 1 tablespoon capers (drained)
Vegetarian
Spring / Summer
3 tablespoons red wine vinegar Asiago cheese (shaved) INSTRUCTIONS Preheat oven to 425 degrees. Lightly spray Ciabatta cubes with cooking spray and bake, turning each cube once or twice, until brown — approximately 12 to 15 minutes. Remove from oven to cool.
OM — April 2022
Sauté garlic in olive oil over medium-high heat until golden brown. Remove from heat and set aside. Trim the top off the tomatoes and then, using a sharp paring knife, cut tomatoes into quarters. Scoop out the core and seeds of each tomato slice, cut slices into 1-inch pieces, and set aside. Using a large bowl, combine tomatoes with olives, bell pepper, basil, onion, and capers. Add garlic to this mixture along with red wine vinegar. Cover and place in the refrigerator to chill. At this time, place six salad plates in the refrigerator to chill as well. Just prior to serving, toss bread mixture with tomato mixture. Divide salad among the chilled plates and garnish with a shaving of Asiago cheese.
25
