"Panzanella" is not only a most lyrical word to say, it is also a brilliant way to get your greens. It's a bread salad, tossed with traditional salad fixings, and dressed in a simple vinaigrette.
Typically panzanella is a summer dish, dotted with fresh tomatoes. Here, however, we've prepared it with a grain-y bread, crunchy pear, and porcini-kissed olive oil -- perfect for these cold-weather months.
1. Prep your ingredients: cube the bread, dice the pears, clean the greens.
2. In a large sauté pan, bring 3 Tablespoons of butter to medium-high heat. Once the butter is melted, add your pearl onions to the pan and cook until they are caramelized, approximately 5-10 minutes.
3. When the onions are finished cooking, transfer to a separate bowl. Add the remaining butter to the same pan and return to medium-high heat. Let cook until the butter melts and becomes golden brown. Add the cubed bread to the sauté pan, toss with the brown butter and cook until the bread is toasted. Season with salt and pepper.
4. While the bread toasts, combine the balsamic vinegar, olive oil, and mustard in a small plastic bag. Shake together vigorously and season with salt and pepper to taste.
5. Once the bread is finished toasting, toss the greens with the vinaigrette. Add the bread to the same bowl and toss together before plating. Finish by garnishing with the caramelized onions and pears. Serve while the bread is still warm.
Tips + Tricks
**This recipe was inspired by a favorite Thanksgiving stuffing. Use your own family's stuffing recipe as inspiration and swap in different ingredients to your liking.
**If you cannot find porcini-infused olive oil, add porcini powder to olive oil. Or, just roast some mushrooms and blend them into the vinaigrette.
**I always have frozen pearl onions in my freezer as they are ready to be cooked right when I need them. If you can only find fresh pearl onions, make sure to remove the outermost skin before cooking them.