Sweet Bread Panzanella Salad Recipe

Update Servings
  • 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
  • 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
  • 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
Container: medium skillet, large baking sheet, large serving bowl, food processor or blender
10 mins
40 mins
  • 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 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.
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