Panzanella


What You'll Need:

  • 3 cups 1/2-inch diced stale cornbread
  • 1 piece parcooked butternut squash, chopped
  • ½ red or white onion, julienned
  • 1 small apple, cored and thinly sliced
  • 1 small parsnip, peeled and thinly sliced
  • 1 small carrot, peeled and thinly sliced
  • 1 ½ cups greens, stripped from the stem and cut into bite sized pieces
  • ¼ - ½ cup vinaigrette (see below)
  • Salt and freshly ground pepper

Directions:

Heat a saute pan until hot, add oil, saute onion, carrot, parsnip, and apple until tender and translucent, then add kale and saute until tender and wilted. Taste and season.Place the cornbread in a large bowl and add the squash. Top with the sautéed vegetables. Shake the vinaigrette to re-mix together and add to the cornbread mixture and toss to combine. Drizzle the vinaigrette to just cover all the other ingredients. Taste and reseason.


Honey Vinaigrette

  • ½ cup apple cider vinegar
  • 6 tablespoons honey
  • ½ teaspoon fresh grated ginger
  • 1 shallot minced
  • 1 ½ cup oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Combine first 4 ingredients in a large bowl and whisk. Drizzle in oil in a small stream whisking all the time. Taste and season with salt and pepper.