Panzanella Salad with Winter Vegetables Recipe

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This colorful side dish provides lots of flavor with either potatoes or squash. It is a great dish in which to use your end of the summer vegetables.
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Servings:
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Ingredients
  • CROUTONS:
  • 1/4 cup butter unsalted
  • 2 teaspoons garlic finely chopped
  • 2 teaspoons fresh thyme - finely chopped
  • 6 cups french of sour dough bread - cubed
  • 1 tablespoon Herbs de Provence
  • 6 tablespoons fresh parmesan or asiago cheese - grated
  • salt and pepper to taste
  • SALAD:
  • 1/2 small red onion - thinly sliced or diced
  • 3 tablespoons sherry vinegar
  • 1 pinch salt
  • 4 cups sweet potatoes peeled and cubed
  • 1/2 cup olive oil plus 2 tablespoons
  • 1 tablespoon fresh sage - chopped
  • pepper to taste
  • 1/2 pound Brussels sprouts trimmed and halved
  • 1/2 cup fresh parsley - loose chopped
Container: baking sheet, medium bowl, skillet, large serving bowl
Directions
PREP
20 mins
COOK
10 mins
READY IN
1 hr
  • Preheat oven to 400°.
  • Melt butter in skillet oven medium heat.
  • Add garlic, thyme, herbs de provence and the bread cubes.
  • Stir to coat.
  • Add grated cheese and stir.
  • Transfer bread to a baking sheet and sprinkle with salt and pepper. Toss again.
  • Bake, stirring occasionally with a wide spatula, scraping across the bottom so that the cheese and seasonings don't stick and burn.
  • Bake until lightly browned. (Approximately 15 minutes)
  • Set aside to cool.
  • Soak sliced onion in vinegar and a pinch of salt for at least 15 minutes. This is called blooming the onion, which mellows it's flavor.
  • Toss sweet potatoes with 2 tablespoons of olive oil, sage, salt and pepper and Brussels sprouts.
  • Arrange in a single layer on a baking sheet and bake at 400° until the potatoes and Brussels are tender. (15-20 minutes)
  • Allow to cool.
  • Into the onions, pour 1/2 cup of olive oil and season with pepper. If not serving the salad right away, this can be kept in a separate container and refrigerated until ready to serve.
  • In a large bowl, combine the potatoes, Brussels and croutons.
  • Add onion vinaigrette and toss.
  • Add parsley, toss again.
  • Taste and adjust seasoning with salt and pepper.
  • Garnish with more grated parmesan cheese and serve.
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