Winter Panzanella
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Unsalted Butter2 tsps
Garlic (finely chopped)2 tsps
Thyme (finely chopped fresh)3 tbsps
Sherry Vinegar1 tbsp
Sage (chopped fresh)Directions:
1
Preheat oven to 400 degrees F
2
Melt the butter in a large skillet over moderate heat and cook until it foams
3
Add the garlic and thyme, and immediately add the bread cubes
4
Toss to coat well
5
Add most of the grated cheese and stir
6
Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese
7
Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes
8
Set aside and let cool
9
Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes
10
Set aside
11
Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper
12
Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes
13
Let cool
14
Bring a large pot of salted water to a boil
15
Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain
16
Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil
17
Season with pepper
18
In a large bowl combine the roasted squash, croutons, and Brussels sprouts
19
Add the vinaigrette and toss
20
Add the parsley leaves and toss again
21
Taste and adjust the seasoning
22
Garnish with grated Parmesan and serve immediately
23
Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste
24
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