Autumn Panzanella Recipe

More from this source
Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)
CAL
476
FAT
106%
CHOL
16%
SOD
33%

Comments

Add a comment

Ingredients for 8 servings

2 ounces baby arugula or spinach leaves

2 tablespoon unsalted butter

Freshly ground black pepper

1/2 cup extra-virgin olive oil

2 yellow onion, coarsely chopped

6 tablespoons red wine vinegar

1 pound fresh wild mushrooms, thickly sliced or quartered

2 tablespoons warm water

Sea salt, preferably gray salt

Salt and freshly ground black pepper

1/4 cup unsalted butter

1/4 red onion, very thinly sliced onion-soup style

Grated Parmesan

2 tablespoons finely minced garlic

12 cups crust-free cubed day-old bread (1/2-inch cubes)*

3/4 cup finely grated Parmesan

1/4 cup olive oil

3/4 cup thinly sliced celery heart (on the diagonal), plus some chopped leaves

2 tablespoons finely minced fresh thyme leaves

You might also like

Balsamic Butternut, Kale And Cranberry Panzanella
Cookie and Kate
Radicchio, Fennel, And 
Olive Panzanella
Bon Appetit
Crispy Halibut With Wasabi Panzanella And Earl...
No Recipes
Panettone Panzanella With Pancetta And Brussels...
Epicurious
Winter Panzanella With Orange, Roasted Beets, A...
Food52
Black Cod With Fennel Chowder And Smoked Oyster...
Epicurious
Fall Panzanella Salad With Maple-Mustard Vinaig...
Naturally Ella
Butternut Panzanella Salad
Whole Foods Market
Warm Fall Panzanella
Limonata
Roasted Beet And Carrot Panzanella
Big Girls Small Kitchen