Best Green Panzanella With Pickled Shallot Recipes

Green Salad with Pickled-Shallot Vinaigrette image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

1 large shallot, very thinly sliced (about 1/2 cup)
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
12 cups mixed greens (such as red-leaf, green-leaf, and Little Gem) torn into bite-size pieces
1 cup thinly sliced watermelon radishes (from 3 small)
1 cup thinly sliced carrots (from 2 to 3 small)
Edible nasturtiums (optional)

Steps:

Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy.
Add greens, radishes, carrots, pickled shallot, and nasturtiums to bowl and toss to combine; serve immediately.

Green Panzanella with Pickled Shallot image

Provided by Michael Anthony

Yield Makes 6 servings

Number Of Ingredients 10

1 large shallot, thinly sliced
1/2 cup red wine vinegar
Kosher salt, freshly ground pepper
3 1/2 pounds assorted ripe green heirloom tomatoes (such as Green Zebras), cut into wedges
1/2 cup extra-virgin olive oil
4 cups torn 1 1/2" pieces white country bread, with crusts (about 1/2 of a 1-pound loaf)
2 garlic cloves, lightly crushed
3 tablespoons olive oil
Kosher salt, freshly ground pepper
2 cups arugula, thick stems trimmed

Steps:

Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine. Let stand 30 minutes.
Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes.
Transfer 2 tablespoons vinegar from shallot mixture to a large bowl (reserve remaining vinegar with shallots). Whisking constantly, gradually add oil; whisk until combined. Season dressing with salt, pepper, and more vinegar from shallot mixture, if desired.
Add tomatoes and their juices to dressing and gently toss to coat. Let tomato mixture stand at room temperature until tomatoes release more juices and soften slightly, about 1 hour.
Meanwhile, preheat oven to 350°F. Combine bread and garlic on a large rimmed baking sheet and drizzle with oil; season with salt and pepper. Squeeze bread pieces lightly with your hands so they will evenly absorb oil and spread out in a single layer.
Bake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the center, 10-15 minutes. Let croutons cool slightly, then discard garlic.
Add arugula and croutons to bowl with tomato mixture; season with salt and pepper and toss to combine. Drain pickled shallot. Serve panzanella topped with pickled shallot.

Grilled Vegetable Panzanella image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

Cut one 12-ounce loaf country bread into 1-inch-thick slices. Grill over medium heat until marked, 2 minutes per side; cut into cubes. Cut 1 each zucchini, yellow squash and red onion into 1/2-inch-thick slices; cut 1 red bell pepper into quarters. Brush the vegetables with olive oil, season with salt and pepper and grill until tender, about 5 minutes. Chop the vegetables and toss with the bread cubes, 1 pint halved cherry tomatoes, 1/2 cup torn basil, 1/2 cup olive oil and 1/4 cup red wine vinegar. Season with salt and pepper. Top with shaved ricotta salata.