TUSCAN CRAB PANZANELLA
"Panzanella is simply a bread salad - another way the ingenious Italians have of using everything, including day-old bread. I fell in love with this concept while taking an Italian cooking class at the Culinary Institute of America in Hyde Park, New York. Vibrant and loud, with great texture and color, this recipe includes the usual ingredients of this Tuscan favorite and adds the twist of crabmeat. Lump or claw, Dungeness, blue, or Jonah - all are good choices."
4 to 6 slices day-old French or similar bread, cubed
6 ripe plum tomatoes, seeded and each cut into eighths
2 large cloves garlic, thinly sliced
1 small cucumber, seeded and thinly sliced
1 medium-size red onion, chopped (about 1 cup)
2 tablespoons chopped fresh Italian parsley leaves
1/2 cup extra virgin olive oil
2 tablespoons distilled white vinegar
1 teaspoon balsamic vinegar
FOR SERVING:
1 cup loosely packed fresh basil leaves
1/4 cup capers, drained
1 pound crabmeat, picked over for shells and cartilage
Kosher salt and freshly ground black pepper to taste
Toast the bread cubes in a dry, medium-size nonstick skillet over medium heat until lightly browned on all sides. Transfer to a large salad bowl.
Add the tomatoes, garlic, cucumber, onion, parsley, oil, and vinegars to the bread. Toss and let sit for about 1 hour at room temperature.
WHEN READY TO SERVE:
Tear the basil into bite-size pieces and add to the bowl. Mix in the capers. Divide the salad among 4 bowls and top each with about one-quarter of the crabmeat. Season with salt and pepper and serve immediately.
Makes 4 servings
Source: Crazy For Crab by Fred Thompson
"Panzanella is simply a bread salad - another way the ingenious Italians have of using everything, including day-old bread. I fell in love with this concept while taking an Italian cooking class at the Culinary Institute of America in Hyde Park, New York. Vibrant and loud, with great texture and color, this recipe includes the usual ingredients of this Tuscan favorite and adds the twist of crabmeat. Lump or claw, Dungeness, blue, or Jonah - all are good choices."
4 to 6 slices day-old French or similar bread, cubed
6 ripe plum tomatoes, seeded and each cut into eighths
2 large cloves garlic, thinly sliced
1 small cucumber, seeded and thinly sliced
1 medium-size red onion, chopped (about 1 cup)
2 tablespoons chopped fresh Italian parsley leaves
1/2 cup extra virgin olive oil
2 tablespoons distilled white vinegar
1 teaspoon balsamic vinegar
FOR SERVING:
1 cup loosely packed fresh basil leaves
1/4 cup capers, drained
1 pound crabmeat, picked over for shells and cartilage
Kosher salt and freshly ground black pepper to taste
Toast the bread cubes in a dry, medium-size nonstick skillet over medium heat until lightly browned on all sides. Transfer to a large salad bowl.
Add the tomatoes, garlic, cucumber, onion, parsley, oil, and vinegars to the bread. Toss and let sit for about 1 hour at room temperature.
WHEN READY TO SERVE:
Tear the basil into bite-size pieces and add to the bowl. Mix in the capers. Divide the salad among 4 bowls and top each with about one-quarter of the crabmeat. Season with salt and pepper and serve immediately.
Makes 4 servings
Source: Crazy For Crab by Fred Thompson
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Assorted
Salads - Assorted
- Peasant Greek Salad (Horiatiki)
- Tender Greens with Strawberry Vinaigrette
- Pretty Pasta Salad
- Croutons like Outback
- Moosewood Restaurant's Tabouli
- 7 Layer Salad for Dianalynn
- Spiced Mango Coleslaw
- Romaine Salad with Orange Vinaigrette
- Swedish Cucumber Salad (using a SaladShooter)
- Olive Salad (with Provolone cheese, make ahead, Italian)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute