Panzanella salad, dressed 3 ways | Recipe | Kitchen Stories (2024)

Utensils

plastic wrap, kitchen machine with dough hook, small bowl, baking sheet, bench scraper, oven, serrated knife, cutting board, food processor, large bowl, blender, knife, 3 large bowls, salad severs

Nutrition per serving

• Step 1/ 6

  

  • ¼ tsp dry yeast
  • 8⅓ ml water (hot)
  • ⅓ tsp salt
  • 85 g bread flour
  • 64⅛ ml water (room temperature)
  • plastic wrap
  • kitchen machine with dough hook
  • small bowl

  Sprinkle the yeast into a bowl with hot water and let it dissolve. Add flour and salt to the bowl of a kitchen machine. Add water. Add yeast mixture, knead until combined, approx. 7 min. Cover with plastic wrap and let sit approx. 30 min.

• Step 2/ 6

  

  • flour for dusting
  • olive oil for greasing
  • baking sheet
  • bench scraper

  Transfer dough to a floured work surface, sprinkling with more flour as needed. Pat the dough and use a bench scraper to help fold it into thirds a few times. Transfer to a greased baking sheet and cover with plastic. Let rest at room temperature until it has doubled in size, approx. 1 – 2 hrs.

• Step 3/ 6

  

  • flour for dusting
  • oven

  Preheat the oven to 230°C/450°F and put an empty baking sheet in the bottom position. Transfer dough to a floured work surface and sprinkle with more flour. Cut the dough in half and fold each piece into thirds, then half, patting and shaping into a loaf as you go.

• Step 4/ 6

  

  • water
  • baking sheet
  • serrated knife
  • cutting board

  Flip each loaf seam side-down onto a baking sheet and stretch gently to lengthen. Transfer to the preheated oven. Pour some water into the bottom baking sheet and quickly shut the door. Bake the bread for approx. 30 min. Let the bread cool completely. Slice the bread into bite-sized cubes and toast the cubes in the oven at 180°C/350°F for approx. 8 – 10 min. or until just golden. Set aside.

• Step 5/ 6

  

  • 1 tomatoes
  • ½ red onions
  • ⅛ cucumber
  • ⅓ tbsp capers
  • ⅔ tbsp red wine vinegar
  • 9⅛ g tarragon
  • 1⅓ tbsp olive oil
  • 4⅛ g Parmesan cheese
  • 10 g basil
  • ⅓ cloves garlic
  • 5 g pine nuts
  • ⅛ lemon
  • 9⅛ g ginger
  • ⅞ tbsp grapeseed oil
  • ⅓ tbsp sambal
  • salt
  • pepper
  • food processor
  • large bowl
  • blender
  • knife

  Meanwhile, chop the tomatoes and slice the red onions and add to a bowl. Slice the cucumber and add to the bowl. For the caper vinaigrette, combine half the capers, red wine vinegar, tarragon leaves, and half the olive oil with salt and pepper in a food processor. Mix to emulsify. For the basil pesto, add grated Parmesan cheese, basil, half the garlic, toasted pine nuts, lemon juice, salt, and pepper to a blender. Mix into a paste then add remaining olive oil. For the spicy ginger dressing, add remaining garlic, ginger, grapeseed oil, and sambal to a food processor and mix to combine.

• Step 6/ 6

  

  • 4⅛ g chopped peanuts
  • 16⅔ g mozzarella
  • 16⅔ g green beans (blanched)
  • 3 large bowls
  • salad severs

  To assemble the salads, pour each dressing into a separate bowl. Divide the tomato-onion-cucumber mixture and ciabatta cubes evenly among the bowls. Add the remaining tarragon and capers to the salad with the caper vinaigrette, the chopped peanuts and blanched green beans to the salad with the spicy ginger dressing, and the mozzarella to the salad with the basil pesto. Enjoy!

• Enjoy your meal!

  

Tags

• #italian
• #side
• #salad
• #salty
• #barbecue
• #nuts
• #cheese
• #crowd pleaser
• #prepare ahead
• #pastry and doughs
• #dinner party
• #brunch
• #spices
• #Meatless
• #seeds
• #savory
• #dairy
• #vegetables
• #summer
• #oven