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.