Not your mama's traditional panzanella salad.
INGREDIENTS:
• 2 small bunches Broccolini, washed, trimmed and cut into bite size pieces
• 1 cup diced Red Pepper
• 1/2 Red Onion, sliced
• 1 Carrot, shredded
• 1/2 cup Basil leaves, torn
• Chives (optional)
• 1 cup frozen Edamame
• 1 Avocado, diced
• 1-1/2 cups Cherry Tomatoes, halved
• 3-4 Radishes, thinly sliced
• 3oz Capers - do not drain them!
Croutons:
• 1 Baguette, cut into 1/2" cubes
• Olive Oil
• Salt and Pepper
Dressing:
• 1/2 cup Olive Oil
• 1/3 cup Apple Cider Vinegar or White Vinegar
• 1 TBSP Dijon Mustard
• 1-2 cloves Garlic, minced
Instructions:
Preheat the oven to 350°.
Bring a large pot of water to a boil. Add the broccolini and blanch for 2-3 minutes until bright green. Rinse under cold water. Let drain completely before adding to salad.
In a LARGE bowl, toss together the red pepper, red onion, carrot, basil, chives (if using), edamame, avocado, tomatoes, radishes and broccolini.
Add the capers, and its brine, to the mix. Set aside.
Toss the bread cubes with enough olive oil to coat the cubes well. Season with salt and pepper and bake for about 8 minutes, checking after 4 minutes, until nicely toasted.
While the bread is toasting, whisk together the dressing ingredients. Toss the veggie-caper mix with half the dressing.
Add the hot bread cubes directly from the oven, and pour the rest of the dressing over the cubes.
Toss well, and adjust seasoning as necessary.
Serve!
Servings: 2 hungry runners, 4-6 as a side salad.
Made it? Comment below!
NOTES:
None.