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Mississippi Vegan’s
Fried Caper Panzanella Salad by Timothy Pakron Here we have the classic Panzanella salad but with some special Mississippi Vegan magic. The most important takeaway from this recipe (aside from the fact you’ll want to make it again and again) is the fried capers. Oh my goodness, the fried capers. If you’ve never had them, you are very welcome indeed. What happens to be green, unopened flower buds, capers pack a big punch of flavor. They are bright and lemony with some olive notes, and because they are pickled, they are salty and briny. When fried- they become crispy and even more delightful than they already are! For the dressing, we’re sizzling up some vegan butter with fresh oregano, fresh thyme, crushed red pepper flakes, freshly cracked black pepper, and lots of garlic and shallots. All of this tossed with juicy ripe, heirloom tomatoes and thin slices of pan-fried focaccia bread? Forget about it! Photo by Timothy Pakron
