Emeril's Panzanella Salad
Browse the recipe Emeril's Panzanella Salad
YIELD 4 to 6 servings
INGREDIENTS
| 4 cups | French bread, cut into 1-inch cubes |
| Olive oil for frying | |
| Salt and pepper | |
| 3 tablespoons | chiffonade of basil |
| 3 tablespoons | extra virgin olive oil |
| 1 tablespoon | balsamic vinegar |
| 1 teaspoon | minced garlic |
| 4 medium | tomatoes, cut into 1/2-inch slices and wedges |
| 1/4 pound | Mozzarella cheese, whole cut into 1/2 inch fresh chunks, or Bocconcini balls |
PREPARATION:
Method for Croutons:
- In a large sauté pan, heat the olive oil. When smoking hot, add the bread cubes and fry until golden, about 3 to 4 minutes. Stir often to prevent from sticking. Remove from pan and drain on a paper-lined plate. Season with salt and pepper.
To Assemble:
- Toss the fried bread with the other ingredients and place on a platter. Can be made ahead of time, by keeping the bread separate until serving.
This recipe was featured on the Fishing on a Budget Episode of Emeril Green.
This recipe appears in:
Salads