This Tuscan-style chopped salad works great with stale bread.
Yield: Serves 8 people
March 04, 2020
Quick, Cooking for a Crowd, Weeknight Meal, Dinner, Lunch
Arugula Panzanella Salad
1 cup chopped bacon
4 cups white bread cubes (1 inch)
1 1/2 tbsp champagne vinegar or white wine vinegar
1 tbsp finely chopped onion
1 1/2 tsp Dijon mustard
1 1/2 tsp tomato juice
1 1/2 tsp white balsamic vinegar
1/2 tsp liquid honey
1/8 tsp salt
1/8 tsp freshly ground pepper
1/4 cup canola oil
1 tbsp walnut oil
8 cups baby arugula
3/4 cup halved cherry tomatoes
3 hard-cooked large eggs, peeled and chopped
2 tbsp walnuts, toasted and chopped
2 tbsp chopped fresh parsley
Sauté bacon in a large non-stick frypan over medium heat until browned and crisp. Remove from heat.
Remove bacon with a slotted spoon; drain bacon on paper towels and set aside. Do not drain off excess fat from frypan.
Return frypan with fat to medium heat. Add bread cubes and sauté until light golden. Remove from heat and transfer bread cubes to a large heatproof bowl; cool.
Meanwhile, to prepare dressing, whisk together champagne vinegar, onion, mustard, tomato juice, white balsamic vinegar, honey, salt and pepper until combined. Gradually whisk in canola oil and walnut oil until blended.
Add bacon, arugula, tomatoes, eggs, walnuts and parsley to bread cubes; toss to combine.
Add dressing and toss to combine. Serve immediately.
Nutritional analysis per serving:292 calories, 23.4 g fat, 8.5 g protein, 12.4 g carbohydrate, 1.2 g fibre, 401 mg sodium
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