White Anchovy, Parmesan & Grilled Bread Salad
Enjoy a refreshing twist on a classic salad with this Shaved Fennel Panzanella recipe. Crisp, fresh vegetables combine with tangy dressing and crunchy bread cubes for a delightful mix of flavors and textures. The addition of Parmigiano-Reggiano cheese shavings and oil-cured white anchovy fillets elevate this dish to a gourmet level, making it a perfect choice for a light and flavorful meal.
— Constant Cookbook
Ingredients
- 1 small fennel bulb, shaved crosswise into thin
- slices
- 1 medium carrot, shaved crosswise into thin
- slices
- 2 celery stalks, shaved crosswise into thin slices
- 1/2 cup loosely packed flat-leaf parsley
- leaves
- 1/4 cup chopped green onion tops
- Juice of 1 lemon
- 2 tsp. Champagne or white wine vinegar
- 3 Tbs. extra-virgin olive oil, plus more
- as needed
- Salt and freshly ground pepper, to taste
- 4 slices country-style bread, each 4 to 5 inches
- wide and about 1 inch thick
- 1 cup Parmigiano-Reggiano cheese shavings
- 12 to 16 oil-cured white anchovy fillets
Instructions
- In a nonreactive mixing bowl, combine the fennel, carrot, celery, half of the parsley, the green onions, lemon juice, vinegar, 3 Tbs. olive oil, salt and pepper. Stir together until blended and set aside.
- Prepare a medium-hot fire in a grill.
- Brush both sides of the bread slices with olive oil and season with salt and pepper. Grill the bread until crispy and golden, 2 to 3 minutes per side. Let cool slightly, then, using a chef's knife, cut the bread into 1/2 to 3/4-inch cubes. In a large salad bowl, toss the bread with the vegetable mixture and half of the cheese. Let the salad stand, stirring occasionally, 12 to 15 minutes. Adjust seasonings with salt and pepper.
- Divide the salad among individual salad bowls. Garnish with anchovies and the remaining cheese and parsley. Serves 4.
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