Show 7
Panzanella Salad
with focaccia croutons
Aired August 7, 5:30pm
Vibrant Herb Blend:
Create a blend to your taste… and process in the food processor long enough to make a paste:
Garlic scapes or a clove or two of garlic
Fresh basil
Fresh oregano
Dressing:
1 cup roasted rhubarb
3 Tb white balsamic vinegar
½ cup olive oil
1 Tb lemon juice
½ cup honey (to taste)
Splash of water
Salt and Pepper to taste
For the Focaccia:
Need 1.5 cups of your favorite SOURDOUGH STARTER
Add to the starter:
2 c water
2 tb honey
6 c bread flour
6 Tb Olive Oil
1 Tb yeast
1 Tb kosher salt
Mix ingredients together and rest and fold every three hours for a day. Cover with a little olive oil, cover with plastic wrap and refrigerate overnight. Bake at 375 degrees until it is 200 degrees with a thermometer.
Cut into squares and pan fry with a little butter and olive oil.
Panzanella:
Tomatoes-1-2 large -different colors
1 cucumber
2 bell peppers (colorful)
Croutons made from focaccia sourdough
1 head green/red leaf lettuce
½ cup diced mozzarella cheese
Sumac Onions
1 large red onion sliced and marinated in 1 Tb Sumac, ¼ cup lemon juice
Panzanella Salad with Focaccia Croutons
Sponsored by:
