FENNEL PANZANELLA SALAD

a fresh take on fennel

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

FENNEL PANZANELLA SALAD

  • Author: Jennifer Richmond
  • Yield: 4 Servings

Description

2 cups coarsely torn sourdough bread

½ cup walnuts

6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

Kosher salt

3 Tbsp. sherry vinegar or red wine vinegar

1 garlic clove, finely grated

¼ tsp. crushed red pepper flakes

2 fennel bulbs with fronds

¾ cup torn mint leaves

½ lemon

2 oz. Parmesan, shaved


Ingredients

Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8–10 minutes for walnuts, 12–15 minutes for croutons. Let cool, then coarsely chop walnuts.

Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.

Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.

Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandolin (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.

Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.


Keep Reading

Related Posts

The Best Vanilla Cake Ever
The Best Vanilla Cake Ever

Vanilla has come to describe something that is bland, but this cake will make you reconsider the lowly vanilla cake. Promise!

Zucchini Carpaccio
Zucchini Carpaccio

This light and refreshing zucchini carpaccio dish is an excellent choice for a hot summer day and dining al fresco. Print clock clock...

Pimm’s Cup Cocktail Recipe
Pimm’s Cup Cocktail Recipe

This Pimm's Cup cocktail is a quintessential summer drink. You can use a variety of fruits, but strawberries and cucumbers are where it's at.

Headshots of Jen and Liz

Hello from Jen & Liz!

We are thrilled you could join us. Have fun while you’re here and stay as late as you like. Our door is always open, and we are ready for another round.

Get to know us better

Search Recipes

Search Table Ideas

l

Search Everything Else

0 Comments

Submit a Comment

Your email address will not be published.

Recipe rating

Pin It on Pinterest

Share This