Panzanella Salad

More from this source
Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
973
FAT
184%
CHOL
30%
SOD
67%

Comments

Add a comment

Ingredients for 8 servings

1 large loaf (1 1/2 pounds) ciabatta bread, cut into 1-inch cubes

Toasted Bread

1/2 cup olive oil

Goat Cheese

1/4 teaspoon sea salt

1/2 tablespoon sea salt

1/2 tablespoon white wine vinegar

16 ounces Whole Catch Lump Wild Caught Crab Meat

4 tablespoons olive oil

1/4 teaspoon freshly cracked black pepper

10 ounces baby arugula, washed

Pinch each salt and black pepper

1 large egg, beaten with 3 tablespoons water

Salad

1 tablespoon fresh thyme leaves, stems removed

2 ripe avocados, peeled, pitted and cut into 16 slices

1/4 cup finely chopped fresh garlic (about 5 or 6 cloves)

7 tablespoons olive oil

2 tablespoons toasted pistachios

Vinaigrette

3 tablespoons unbleached flour

1/2 tablespoon freshly cracked black pepper

8 ounces 365 Everyday Value Fresh Goat Cheese (plain)

1 large brandywine or red heirloom tomato, cored and cut into 1-inch cubes

1/2 pound yellow heirloom tomatoes, cored and cut into wedges

2 tablespoons panko-style breadcrumbs

You might also like

Spring Panzanella
smitten kitchen
Balsamic Butternut, Kale And Cranberry Panzanella
Cookie and Kate
End Of Summer Panzanella
Sprouted Kitchen
Grilled Shrimp Panzanella
Framed Cooks
Panzanella
Epicurious
Grilled Panzanella
Pamela Salzman
Spring Greens Panzanella
Sunday Suppers
Summer Vegetable Panzanella With Dill Havarti
The Naptime Chef
Watermelon Panzanella Recipe
Food Republic
Simple Panzanella
Kitchenist