TasteToronto | Caesar Panzanella

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Caesar Panzanella

Easy

Caesar Panzanella

Vicky Tran

Vicky Tran

Instagram
Caesar Panzanella

Method

Caesar Panzanella 5 Steps

  • Step 1

    Preheat the oven to 375°F.

  • Step 2

    Toss the sourdough bread pieces with the olive oil, kosher salt and fresh cracked black pepper. Bake in the oven on a baking sheet in a single layer for 20-25 minutes or until the croutons are crispy and golden brown.

  • Step 3

    While the croutons are baking, prepare the Caesar dressing: Finely chop the anchovy fillets then using the flat side of the knife mash it into a paste like consistency. In a small mixing bowl, combine the egg yolks, anchovy pasteminced garlic clovelemon juiceDijon mustard, grated parmigiana and fresh cracked black pepper, whisk until combined. Continue whisking while slowly streaming in the vegetable oil until the entire dressing is fully emulsified, adjust seasoning with salt and pepper and set aside.

  • Step 4

    Once the croutons come out of the oven, allow them to cool completely before assembling.

  • Step 5

    To assemble the salad, toss the romaine heartscroutons, and sliced kumatos with half of the dressing. Transfer to a plate and top with the shaved parmigiano reggiano, as well as fresh cracked black pepper and serve alongside the remaining dressing to spoon on as desired.

Tags:

Caesar Salad

Toronto Recipes

Panzanella

Caesar Panzanella Recipe

Easy

Caesar Panzanella

Vicky Tran

Vicky Tran

Instagram
Caesar Panzanella

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 25 mins

0.0

Rate This Recipe

Healthy

Ingredients

Caesar Panzanella

  • 2 romaine hearts, leaves separated

  • 2 Kumato tomatoes, sliced

  • 4 cups sourdough bread, hand torn into large bite size pieces

  • 1/2 cup Parmigiano-Reggiano, shaved

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon kosher salt

  • Fresh cracked black pepper, to taste

Dressing

  • 2 egg yolks

  • 4 anchovy fillets

  • 1 garlic clove, finely minced (grated on a microplane if possible)

  • 1/3 cup vegetable oil

  • 2 tablespoon Parmigiano-Reggiano, grated

  • 2 tablespoons lemon juice

  • 1/2 tablespoon Dijon mustard

  • Fresh cracked black pepper, to taste

Send list of ingredients to myself

Method

Caesar Panzanella 5 Steps

  • Step 1

    Preheat the oven to 375°F.

  • Step 2

    Toss the sourdough bread pieces with the olive oil, kosher salt and fresh cracked black pepper. Bake in the oven on a baking sheet in a single layer for 20-25 minutes or until the croutons are crispy and golden brown.

  • Step 3

    While the croutons are baking, prepare the Caesar dressing: Finely chop the anchovy fillets then using the flat side of the knife mash it into a paste like consistency. In a small mixing bowl, combine the egg yolks, anchovy pasteminced garlic clovelemon juiceDijon mustard, grated parmigiana and fresh cracked black pepper, whisk until combined. Continue whisking while slowly streaming in the vegetable oil until the entire dressing is fully emulsified, adjust seasoning with salt and pepper and set aside.

  • Step 4

    Once the croutons come out of the oven, allow them to cool completely before assembling.

  • Step 5

    To assemble the salad, toss the romaine heartscroutons, and sliced kumatos with half of the dressing. Transfer to a plate and top with the shaved parmigiano reggiano, as well as fresh cracked black pepper and serve alongside the remaining dressing to spoon on as desired.

Tags:

Caesar Salad

Toronto Recipes

Panzanella

Caesar Panzanella Recipe