Green Panzanella With Pickled Shallot Recipes

Steps:

• Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy.
• Add greens, radishes, carrots, pickled shallot, and nasturtiums to bowl and toss to combine; serve immediately.

Steps:

• Combine shallot and vinegar in a small bowl; season with salt and pepper and toss to combine. Let stand 30 minutes.
• Meanwhile, place tomatoes on a large rimmed baking sheet; season with salt and let stand 15 minutes.
• Transfer 2 tablespoons vinegar from shallot mixture to a large bowl (reserve remaining vinegar with shallots). Whisking constantly, gradually add oil; whisk until combined. Season dressing with salt, pepper, and more vinegar from shallot mixture, if desired.
• Add tomatoes and their juices to dressing and gently toss to coat. Let tomato mixture stand at room temperature until tomatoes release more juices and soften slightly, about 1 hour.
• Meanwhile, preheat oven to 350°F. Combine bread and garlic on a large rimmed baking sheet and drizzle with oil; season with salt and pepper. Squeeze bread pieces lightly with your hands so they will evenly absorb oil and spread out in a single layer.
• Bake bread pieces, tossing occasionally, until crisp on the outside but still chewy in the center, 10-15 minutes. Let croutons cool slightly, then discard garlic.
• Add arugula and croutons to bowl with tomato mixture; season with salt and pepper and toss to combine. Drain pickled shallot. Serve panzanella topped with pickled shallot.

Steps:

• Cut one 12-ounce loaf country bread into 1-inch-thick slices. Grill over medium heat until marked, 2 minutes per side; cut into cubes. Cut 1 each zucchini, yellow squash and red onion into 1/2-inch-thick slices; cut 1 red bell pepper into quarters. Brush the vegetables with olive oil, season with salt and pepper and grill until tender, about 5 minutes. Chop the vegetables and toss with the bread cubes, 1 pint halved cherry tomatoes, 1/2 cup torn basil, 1/2 cup olive oil and 1/4 cup red wine vinegar. Season with salt and pepper. Top with shaved ricotta salata.