Sweet Bread Panzanella Salad
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8
RecipeTips.com

Ingredients


- VINAIGRETTE:
- 4 tablespoons unsalted butter
- 1 Granny Smith apple - peeled, quartered and cut into 1/2 inch slices
- 1/2 cup olive oil
- 1/3 cup apple cider vinegar
- 1/4 cup shallot - finely chopped
- 8 tablespoons apple juice
- CROUTONS:
- 1/2 pound loaf of Hawaiian sweet bread, cut into cubes (approximately 5 cups)
- loaf cranberry walnut bread, cut into 1
- 1/4 cup butter

1

- 2 garlic finely chopped
- 1 tablespoon sage fresh chopped
- 2 teaspoons thyme fresh minced
- 6 tablespoons fresh grated Romano or Parmesan cheese
- salt and pepper to taste
- SALAD:
- 1 package radicchio/spinach or spring mix
- 4 bacon slices, crisped and crumbled
- 1 pound Brussels sprouts trimmed, halved 
 
Directions

  • For the vinaigrette, melt the butter into a medium saucepan over medium heat.
  • Add the apple slices and sauté until golden brown, turning occastionally for 6-10
    minutes.
  • Transfer the apple slices and pan juices to a food process or blender and let it cool
    slightly.
  • Add the oil, vinegar and shallots.
  • Process until smooth.
  • Add the apple juice,
    2 tablespoon at a time, until it is at a pourable consistency.
  • Season with salt and pepper to
    taste.
  • For the croutons, preheat the oven to 400°F.
  • Place the bread cubes on a tray and drizzle with olive oil.
  • Melt the butter in a small
    skillet, add the garlic, sage and thyme.
  • Sauté until fragrant, approximately 1 minutes.
  • Pour

2

the butter mixture over the bread cubes and toss to coat.
  • Sprinkle the cheese over the bread
    cubes and season with salt and pepper.
  • Bake the croutons until golden, stirring occasionally, for approximately 6-10 minutes.
  • Cool
    on a baking sheet.
  • Sauté the bacon in a medium skillet until crisp, drain and crumble.
  • Cook
    the brussels sprouts in a large pot of boiling water until tender, approximately 7 minutes.
    Drain.
  • Combine the croutons, bacon and brussels sprouts in a large bowl.
  • Add the raddichio
    and enough of the vinaigrette to coat, toss well to coat.
  • Serve with extra vinaigrette on the
    side.


    • 3