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Fennel And Olive Panzanella

Panzanella is an Italian tomato and bread salad. I developed this recipe over the winter months when tomatoes weren’t in season. To allow the flavors to fully develop, let the salad rest for about 30 minutes before serving.

Fennel And Olive Panzanella

Preheat oven to 400°F

Toss bread with orange zest and 2 tbsp olive oil, and place on a parchment-lined rimmed baking sheet. Season with salt and pepper. Bake until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool to room temperature.

While bread bakes, make dressing: Combine shallot, lemon juice, red wine vinegar, and oregano in a blender. Season with salt and pepper. Add ¼ cup olive oil and blend on high speed. Taste and adjust salt and pepper, if necessary. Pour into the bottom of a large bowl.

Add the fennel, endive, arugula, parsley, olives, cashew mozzarella and bread to dressing. Toss to combine. Let rest 30 minutes before serving. Garnish with extra parsley and chives, if desired.

To make Fresh Mozzarella – Combine ¼ cup raw cashews and 1¼  cups water in a high speed blender. Add ¼ cup refined coconut oil, melted. Blend on high speed until smooth, about 2 minutes. Add 3 tsp kappa carrageenan, ¼ cup tapioca starch, 1 tsp salt and ¾ tsp lactic acid to the blender. process until combined. Pour the mixture into a non-stick saucepan and cook, over medium heat, stirring with a silicone spatula, until mixture is thick and glossy. Pour into a small 2 cup mold. Chill until firm. Cut into cubes, measure 1 cup for this recipe and store the remaining mozzarella in your refrigerator.

Resources-

Kappa Carrageenan is available on Amazon.

Lactic Acid is available on Amazon.

 

Serves 4

SALAD

  • 6 ounces crusty bread, cut into
  • 1″ pieces (about 4 cups)
  • 1 tbsp freshly grated orange zest
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 2 small fennel bulbs, thinly sliced
  • 2 heads green endive, chopped
  • 2 cups baby arugula, washed and dried
  • 1 cup fresh at-leaf parsley leaves with tender stems
  • 4 oz pitted green olives, halved (should be about 1⁄2 cup)
  • 1 cup chopped fresh cashew mozzarella, recipe follows

FOR DRESSING

  • 2 tbsp finely chopped shallot
  • 2 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp chopped fresh oregano
  • 1⁄4 cup olive oil

FOR GARNISH

  • flat-leaf parsley leaves
  • chopped chives