Winter Panzanella With Apple Dressing Recipes

Steps:

• Preheat oven to 400 degrees F.
• Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.
• Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside.
• Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool.
• Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain.
• Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper.
• In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately.
• Chef note: "Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste."

Steps:

• Preheat the oven to 350 degrees F.
• Take baby beets and cut them in half. Place on a long sheet of aluminum foil. Split shallots lengthwise, leaving them unpeeled, and add to foil. Drizzle with extra virgin olive oil, marjoram, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 30 minutes.
• In saute pan, cook pancetta until crisp.
• Meanwhile refrigerate goat cheese so it is easier to break up over the salad later.
• Toss the bread chunks with 1⁄4 cup oil until the bread is wet with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.
• While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together. Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven, peel shallots, and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula.

Steps:

• Steam the cauliflower until it's just tender (be careful not to overcook it), then set aside.
• Tear the bread into small chunks and heat 3 tbsp of the olive oil in a large frying pan. Fry the bread over a medium heat (in batches if it's easier) until it's golden all over - each batch will take about 4-5 mins to get a good colour. Put all the bread back into the pan and add the chilli, garlic and anchovies to the pan (with another tablespoon of oil if necessary) and sauté for a further 2 mins, making sure the garlic doesn't get too dark. It should be golden, not brown. Tip the bread mixture into a broad shallow serving bowl and add the raisins, capers and parsley.
• Add the rest of the olive oil to the frying pan and, over a high heat, fry the cauliflower until tinged with gold. You want a really good colour. Put the cauliflower in the bowl with the bread mixture, add the radishes, balsamic vinegar and the juice of ½ lemon and toss everything together. Season, but be careful about how much salt you use because of the anchovies. Taste to see if you need more lemon juice, or even more olive oil, and serve warm.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.
• Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.
• Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.
• Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.
• Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (1/4 cup) olive oil.
• Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add 1/4 cup vinaigrette and toss together.
• Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.

Steps:

• Preheat oven to 400°F. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25-35 minutes.
• Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.
• Whisk grapefruit juice, vinegar, and honey in a large bowl. Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine. Drizzle salad with oil and add stuffing croutons; toss again to combine.