Dill Pickle Panzanella Salad
Panzanella, the Italian bread salad, yeah we said BREAD salad, makes the best of crusty, day-old bread by toasting and soaking it with dressing before tossing it together with fresh summer veg. We’re getting into a pickle with this one, with a briney vinaigrette, chunks of chopped pickles, crispy lettuce, and dill-coated goat cheese balls–the perfect late summer backyard dinner.
Recipe
Dill Pickle Panzanella Salad
Servings: 6-8
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
Toasted Bread:
- 4 cups leftover crusty bread (such as sourdough), ripped into bite-sized pieces
- 2 teaspoons smoked paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
Cornichons Vinaigrette:
- 1/4 cup cornichon pickle juice
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and pepper, to taste
Salad:
- 1/2 cup chopped cornichons
- 4 ounces goat cheese, rolled into small balls
- 2 tablespoons chopped fresh dill
- Salt and pepper, to taste
- 4 cups mixed lettuces (such as arugula, romaine, and baby spinach)
- 1 cup fresh parsley leaves
- 1 small shallot, thinly sliced
- 1 cup blanched green beans, cut into bite-sized pieces
Instructions:
1. Toast the Bread:
Preheat the oven to 375°F (190°C).
Toss the bread pieces with olive oil, smoked paprika, salt, and pepper.
Spread the bread pieces on a baking sheet in a single layer.
Bake for 10-15 minutes, or until the bread is golden and crispy. Set aside to cool.
2. Make the Cornichon Vinaigrette:
In a small bowl, whisk together the cornichon pickle juice, lemon, olive oil, Dijon mustard, and honey.
Season with salt and pepper to taste. Set aside.
3. Prepare the Goat Cheese Balls:
In a small bowl, combine the chopped dill, salt, and pepper.
Roll each goat cheese ball in the dill mixture until well-coated. Set aside.
4. Assemble the Salad:
In a large salad bowl, combine the mixed lettuces, parsley, sliced shallot, blanched green beans, chopped cornichons, and toasted bread pieces.
Drizzle the cornichon vinaigrette over the salad and toss gently to combine.
Top the salad with the dill-coated goat cheese balls and more herbs if desired.