Panzanella and Cream of Broccoli
- 608csk
- 27 minutes ago
- 1 min read
Panzanella: Bread Salad w. Chick Peas in Lemon Poppyseed Dressing, Roasted Baby Turnips w. Oil Cured Tomatoes, and Escarole
Heat a little oil over medium in a sauté pan. Carefully toast the croutons on each side Be careful to not burn them!
Arrange the toasted crutons on a large serving platter.
Re-oil and heat the pan. Add the escarole & carrot mix and sauté VERY briefly - just wilting the edges. The leaves will mostly stay raw. Add them to the crutons. Work in batches with the greens. When done with the greens, toss the crutons and greens to combine.
Top the bread salad with the chick peas and all their dressing, then the turnips and oil cured tomato and serve.
Cream of Broccoli Soup, Parmesan Bread, Red and Green Salanova Salad
Heat the soup gently, serve when hot.
Warm the bread and serve with good olive oil.
Dress the salad.