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13 Winter Salads That Will Make You Forget All About Mac 'n' CheeseThese hearty salads might just make you want to give up pot roasts and casseroles for good |
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PHOTO 11/14
Serves: 2 to 3
Ingredients:
1/2 loaf day-old crusty bread, cut into one-inch cubes
3 tablespoons olive oil
1 teaspoon kosher salt
2 heads radicchio
2 heads Belgian endive
8 ounces of jarred artichoke hearts, drained and chopped in quarters
Handful parsley leaves
Dressing:
1/4 unsalted walnuts, toasted
1 large clove garlic
1 lemon, juiced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 cup olive oil
Salt and pepper, to taste
Directions:
Heat oil in a large skillet toast over medium heat for about one minute. Add bread cubes and salt. Toast bread cubes turning frequently until nicely browned on all sides, about 10 minutes. Remove from heat and let bread cool. Tear or chop radicchio and endive leaves into small pieces.
To make the dressing, toast walnuts in a dry skillet over medium heat until aromatic, about four minutes. Pulse walnuts and garlic in a food processor until finely ground. Whisk together the walnut-garlic mixture, lemon juice, mustard, sugar, salt and pepper, and incorporate olive oil by adding it in a steady stream while whisking. Combine all panzanella ingredients and dress with walnut vinaigrette.
Image via hungryinlove.com
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