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Thursday, 8 September 2016

Leafy Panzanella...


Happy Tuesday.

Are you looking for a new and tasty lunch idea?

How about making this Leafy Panzanella?

A traditional Panzanella has no leaves, this twist adds crunchy Romaine so it goes alot further and is a bit lighter and brighter.

Serves: 2 as a main dish

Preparation time: 20 minutes
Cooking time: N/A


How To Make Leafy Panzanella:

You’ll need:
  • 1 Mini Romaine lettuce
  • 4 slices stale ciabatta
  • 300g ripe tomatoes, any type you have
  • ¼ red onion, finely sliced
  • Salt and freshly ground pepper
  • 200g roasted peppers from a jar, drained and chopped
  • 1tbsp red wine vinegar
  • 2tbsp olive oil
  • 1 small bunch of basil, torn


What to do:
  1. Tear the bread into bite-sized chunks and leave out on a tray while you prepare the salad.
  2. Chop the tomatoes into bite sizes and put into a bowl, add the onion and peppers and season generously.
  3. Toss in the ciabatta and mix well so all the juices combine and start to soak into the bread.
  4. Slice the Mini Romaine into ribbons 1cm thick and add to the salad.
  5. Dress with the oil and vinegar and toss again. Taste to check the seasoning. Add torn basil leaves, toss for a final time then serve.

*Recipe and recipe photography by Make More Of Salad*

*No Payment was received*

What do you think of this Leafy Panzanella recipe?

Fancy trying it?

You might also like this idea:

No More Boring Salads:

Sometimes the thought of salad for lunch sounds boring. 

So to make it more fun I like to jazz it up a little.

 Here is a fun idea. 

This is how I like to serve my lunch up sometimes.


As always, we love to hear your thoughts and comments.

Thanks for stopping by and we hope you can stop by again soon.

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