Winter Panzanella

Panzanella is a classic Italian bread salad; it’s in the name! While it’s traditionally a summer dish, this version celebrates the abundance of winter produce. Use a crusty loaf that you can not longer bite into, or, if you’re lucky, pick up some sourdough croutons from the farmers market.

SERVINGS: 4-6

INGREDIENTS

For the Salad:

• 4 cups day-old crusty bread, cubed
• ¼ large cabbage, chopped
• 4 small to medium oranges, segmented and halved
• 1 bunch radishes, sliced

For the Dressing:

• • ⅛ cup olive oil
  • 3 tablespoons red wine vinegar
  • Zest and juice of 1 orange (about ¼–½ cup juice)
  • 2 tablespoons fresh thyme
  • 1 jalapeño, finely chopped (or 1 tablespoon dried chile flakes)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Optional: fresh-grated Parmesan

If the bread is soft, cube no larger than ½ inch and dry in a 250°F oven for 10 minutes. Let cool. Sauté cabbage in batches in 1 tablespoon oil over medium heat until lightly caramelized. Add salt and pepper and let cool. In a large bowl, combine bread, cabbage, oranges, and radishes. Whisk together orange zest and juice, olive oil, vinegar, thyme, jalapeño, salt, and pepper. Adjust seasoning. Pour dressing over salad and toss thoroughly.

Refrigerate at least 1 hour before serving. Top with Parmesan if using.

THANK YOU TO OUR SPONSOR, ARIZONA COMPLETE HEALTH, FOR THIS FRESH AND HEALTHY RECIPE.