Winter Panzanella With Stuffing Croutons
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Pecan1 cup
Grapefruit Juice (fresh)2 tbsps
Sherry Vinegar1 tsp
Honey1 small
Radicchio (treviso)Directions:
1
Preheat oven to 400°F
2
Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25–35 minutes
3
Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes
4
Let cool; coarsely chop
5
Whisk grapefruit juice, vinegar, and honey in a large bowl
6
Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine
7
Drizzle salad with oil and add stuffing croutons; toss again to combine
8
Preheat oven to 400°F
9
Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25–35 minutes
10
Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes
11
Let cool; coarsely chop
12
Whisk grapefruit juice, vinegar, and honey in a large bowl
13
Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine
14
Drizzle salad with oil and add stuffing croutons; toss again to combine