Winter Panzanella Salad

This Winter Panzanella is my seasonal twist on the classic Italian summer bread salad. In this version, hearty winter vegetables and robust flavors creates a dish that is both comforting and satisfying during the colder months.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Course: Salad

Cuisine: Italian, Mediterranean

Keyword: Panzanella Salad, Radicchio, Winter salad

Difficulty: Beginner

Servings:

Calories: 327.7kcal

Ingredients

SALAD

½ pound radicchio
3 oz radish
8 oz oranges
⅓ pound beets
6 oz fennel
3 oz onions red
6 oz bread

DRESSING

4 tbsp olive oil extra virgin
2 tbsp vinegar
2 tbsp orange squeezed
2 tbsp chives
2 tsp mustard dijon

Instructions

Start by preparing the beet. Switch on the oven at 300° F (180° C). Wrap the beet in aluminum foil and bake it for 45 minutes until a tootpick can pierce the vegetable with no resistance.
In the mean time start preparing your veggies: roughly chop the radicchio, slice finely the fennel and the radish. Peel the orange, remove the skin, and cut the slices in half.
Chop the red onions thinly.
Make the dressing by whisking together salt, pepper, vinegar, EVOO, Dijon mustard, chives and freshly squeezed orange juice.
Toast the sourdough bread and cut It in squares of half inch length.
Remove the beet from the oven, peel it and chop it.
Now take a plate: add the radicchio, fennel, radish, oranges, onions, bread and the dressing. Mixed everything and serve it!

Nutrition

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