Winter panzanella
1
- Prep Time20 min
- Total Time30 min
- Makes4 servings
Photo, Roberto Caruso.
Ingredients
4 slices Italian bread, preferably day-old, cut into 1-in. cubes
1/4 cup olive oil, divided
1/4 cup slivered almonds
1 tbsp lemon zest
2 tbsp lemon juice
1/8 tsp salt
1 thinly sliced fennel bulb, (fronds reserved)
1/4 cup finely chopped parsley
3 oranges, segmented
1/2 140-g log goat cheese, crumbled
Instructions
PREHEAT oven to 400F.
TOSS bread cubes with 1 tbsp olive oil on a baking sheet until coated. Season with fresh pepper. Bake for 5 min. Remove from oven and stir. Push bread to one side of pan. Add almonds to other side of pan. Return to oven and bake until nuts and bread are toasted, 5 more min.
WHISK remaining olive oil with lemon zest, lemon juice and salt in a large bowl. Season with fresh pepper. Add toasted bread, fennel and parsley. Toss to coat. Divide among 4 plates. Top with toasted almonds, oranges, goat cheese and reserved fennel fronds.
Nutrition (per serving)
Calories 374, Protein 10g, Carbohydrates 36g, Fat 22g, Fibre 7g, Sodium 367mg.
Excellent source of vitamin C.
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