Sunday, August 23, 2015

Panzella Salad

     Sometimes you just don't want a heavy meal, so I found this very yummy salad recipe that I wanted to try.  It was fresh, crisp, and all around delicious!  Paired it with a simple German Potato Soup and bread and called it a night!
Recipe from Cooking Light


What you need:

1 TBsp unsalted butter
3 oz Italian Bread, crusts trimmed, torn into 1/4 inch pieces
3/4 cup fresh corn kernels
4 large ripe heirloom tomatoes, cored and cut crosswise into 1/4 inch thick slices
1 cup small multicolored cherry tomatoes, halved
1/8 tsp plus dash of kosher salt, divided
3/4 tsp fresh ground pepper, divided
2 tsp balsamic vinegar
2 tsp extra virgin olive oil
1 cup baby arugula
3 TBsp mayonnaise
1 Tbsp fresh lemon juice
2 tsp fresh chives, minced
1/4 cup fresh basil leaves, thinly sliced
3 smoked bacon slices, cooked and crumbled.

How to make it:

Melt butter in a large skillet over medium-high heat.
Add bread, sauté 5 minutes or until bread is toasted, stirring occasionally.
Remove from heat, stir in corn.
Sprinkle tomatoes with dash of salt and 12 tsp of pepper, let stand for 5 minutes.
Combine remaining 1/8 tsp salt, remaining 1/8 tsp pepper, vinegar, and oil in a large bowl.
Add bread mixture and arugula, toss to coat.
Combine mayonnaise, lemon juice, and chives in a small bowl.
Arrange tomatoes bread mixture on a large platter.
Drizzle with mayonnaise mixture, sprinkle with bacon and basil then ENJOY!


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