16 January 2012

Untraditional Panzanella Salad for January



As you already know, Hubby is a runner. Just recently he finished reading a book called Born to Run, which has gotten him more jazzed than his usual martini. He loved this book so much he purchased it for his younger brother (who by the way ran everyday in the hills of Afghanistan during his last tour, at altitudes a lady probably would suffer a fainting spell from). See the family correlation between the brothers? Since the read Hubby has been jonesin for salad as his breakfast staple. Something to do with getting water content & a nutritional superboost first thing in the morning.
Never one to pounce on a Hubby's desires (unless totally unreasonable that is) I looked around to see how I could manage a bit of a more gourmet boost to his salad desires. I call this the Untraditional Panzanella Salad for January because only the toasting of day old bread mirrors the traditional Italian Panzanella Salad (which by the way is completely out of season). Happy healthy eating darlings!


Take day old bread, slice and cube. We used day old sourdough.


Put the cubed bread in a bowl. Add six sprigs of lemon thyme to the bread. Add 2 tablespoons olive oil to the bread. Make sure to alternate a tablespoon of olive oil with mixing the bread.


Spread the bread cubes on a baking sheet & place in the oven on 325 degrees until golden brown. Remove from the oven & let cool before placing with the remaining salad ingredients.


In a medium size bowl add one half a head of clean organic romaine lettuce.


Slice half a medium yellow onion.


Slice into sixths mini-carrots (I used 10 whole mini-carrots). Add the onions, carrots, & sourdough to the bowl of romaine. Toss. Add a LITTLE nice salad dressing to finish it off.

Untraditional Panzanella Salad for January
Serves 4

10 slices day old Sourdough Bread, cubed
6 sprigs Lemon Thyme, with leaves separated from stems
2 tbsp Olive Oil
1/2 head organic Romaine Lettuce, washed and torn
1/2 medium Yellow Onion, sliced
10 Baby Carrots, sliced lengthwise in sixths
Pear Gorgonzola Dressing

Preheat oven to 325 degrees. 

Put the cubed bread in a bowl. Add the lemon thyme to the bread. Add 2 tablespoons olive oil to the bread, making sure to alternate a tablespoon of olive oil with mixing the bread. Spread the bread cubes on a sheet & place in the oven.  Let cook until golden brown. Remove from the oven & let cool before placing with the remaining salad ingredients.

In a medium size bowl add the lettuce, the onions, the carrots, & the sourdough cubes. Toss. Serve, making sure to offer your diners a little dressing.

                                                         Elle







2 comments:

~~louise~~ said...

Fabulous Salad, Elle! The icing on the cake is the fact that "hubby" was probably delighted!!!

Thanks so much for sharing...

Elle said...

Thanks Louise!!!