PANZANELLA SALAD
Panzanella is a bread salad that combines vine-ripened tomatoes, onions, cheese, and basil with olive oil and vinegar. This is a great way to transform day-old bread into a delicious salad. For best results, use chewy, coarse-textured bread.
Tomatoes, diced
Parmigiano Reggiano, slivered
1 c. fresh basil leaves, torn into small pieces
½ c. extra-virgin olive oil (can add more as needed)
3 T. balsamic or red wine vinegar (can add more as needed)
salt and pepper, to taste
1 T. sugar
6-8 thick slices of country-style white bread, torn into bite-sized pieces (or croutons)
In a bowl, combine the tomatoes, onion, and basil. Drizzle with the ½ cup of olive oil and the 3T. vinegar, and season with the salt and pepper; toss well.
Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top, then add the remaining tomato mixture. Cover and refrigerate for one hour.
Just before serving, toss the salad and adjust the seasonings with salt and pepper (if needed). If the bread seems dry, add a little oil or vinegar. Serve immediately. Serves 4-6 people.
OPEN-FACED STEAK SANDWICH
4 small ribeye steaks (4oz./½ inch thick)
Garlic powder, black pepper, salt, to taste
1 c. sliced mushrooms
½ c. sliced vidalia onions
Chewy, coarse-textured bread (approx. 8" long)
Mozzarella cheese, shredded
Olive oil and butter
Lightly dust both sides of steaks with garlic powder, salt, and pepper. Sauté mushrooms and onions in 2T. olive oil and 2T. butter, until onions are carmelized. Cut bread in half, and lightly butter the top and bottom of slices.
Grill steaks over charcoal fire until medium rare. When done, place on plate and cover with foil. Place bread on grill and toast.
Place toasted bread on a cookie sheet. Top bread with steak and mushroom/onion combination, and a layer of mozzarella cheese. Place in a 350º oven until cheese is melted.
No comments:
Post a Comment