Panzanella salad is one that I remember to prepare when I have a slightly stale French loaf. I love home-made croutons, and when flavored with garlic or cheese I can nibble at that all day long.
This salad uses simple ingredients, like tomatoes, red onions, basil and a couple of cucumbers to add some crunch. The sharp taste of the dressing is a good match and will appreciatively contrast with the croutons.
Don’t forget to pull out your best quality extra-virgin olive to make it!
Panzanella (Italian Bread Salad)
½ cup extra virgin oil
3 garlic cloves
1 day old, loaf French baguette or Italian bread, cut in croutons size
4 tomatoes, diced
2 cucumbers, diced
1 small red onion, chopped
¼ cup basil leaves, chopped
2 tbsp red wine vinegar (or apple vinegar)
1 tbsp minced shallot
Pinch of sugar
Salt, to taste
Preheat oven to 170 degrees Celsius.
Heat olive oil for 2 minutes, then drop the garlic inside and leave it to cool.
Scatter the bread pieces on a baking tray and brush or drizzle with 2 tablespoons of the garlic olive oil. Place the baking tray in the middle of the oven and bake about 5-7 minutes on each side.
Remove from oven and sprinkle with salt.
To prepare the dressing; discard garlic cloves. Add vinegar, shallot sugar and salt to olive oil and whisk.
In a large bowl, combine the tomatoes, cucumber, red onion, basil and bread (croutons). Toss all in the dressing and serve immediately.
As the weather gets colder around here, more hearty meals and soups have been dispatched from my kitchen.
Last week was really cold, temperature dropped to 5°C, schools were off because of the storm. We had many “Raclette” nights and casual dinners with friends and neighbors. After all who wants to be out in that rainy weather!
We simply enjoyed the laid-back inside with the fireplace on to warm up the atmosphere.
One of my favorite quick-fix meals is Orange Marinated Salmon. It comes together really quickly! It’s entirely stress-free and enormous success. Don’t you love that?
Serve it with Basmati rice, baked potatoes or Fettucine. This dish is a glam!
4 salmon fillet (around 200g each piece)
1/4 cup runny honey
1 cup orange juice
2 tbsp light soy sauce
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried rosemary
Sea salt and black pepper, to taste
In a shallow pan, place fish as one layer and sprinkle with salt and pepper rubbing both sides of each fillet. Combine the rest of the ingredients and drizzle over the salmon to coat well all pieces. Refrigerate for 1 hour.
Drain marinade. Lightly grease a baking dish with cooking spray and bake uncovered at 180°C or 350°F for 15mn to 20mn or until fish flakes easily with a fork.
Serve with Basmati rice.
Note: If desired, reduce 1 cup of the marinade over low-medium heat until it thickens and serve it as a sauce.