Winter Panzanella
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Refreshing yet comforting, a winter panzanella offers the key to low-stress holiday hosting. It’s simple, quick, and an all-around favorite, so you can easily switch out ingredients and make it what you want. Bonus: The sturdy radicchio won’t wilt, so you can prep this in advance.
This recipe and others like it can be found in the article “Drink the Issue: Sunset Wine Club’s Perfect Pairings from the 2022 Holiday Issue.”
How to Make It
To make the croutons: Preheat oven to 400°F. Break rye bread into bite-size pieces and toss with olive oil, salt, and pepper on a baking sheet. Spread into one layer. Bake 10–15 minutes, until golden and slightly crunchy. Let cool.
To make the dressing: Combine mustard, vinegar, honey, olive oil, salt, and pepper in a medium bowl and whisk until smooth. Add the red onion to the dressing, letting it soak while the croutons bake.
To make the salad: Gently combine radishes, radicchio, and fennel slices in a large bowl, along with the croutons, dressing, and onions. Shave Parmigiano Reggiano over top and garnish with the fennel tops and mint leaves.
Ingredients
Directions
To make the croutons: Preheat oven to 400°F. Break rye bread into bite-size pieces and toss with olive oil, salt, and pepper on a baking sheet. Spread into one layer. Bake 10–15 minutes, until golden and slightly crunchy. Let cool.
To make the dressing: Combine mustard, vinegar, honey, olive oil, salt, and pepper in a medium bowl and whisk until smooth. Add the red onion to the dressing, letting it soak while the croutons bake.
To make the salad: Gently combine radishes, radicchio, and fennel slices in a large bowl, along with the croutons, dressing, and onions. Shave Parmigiano Reggiano over top and garnish with the fennel tops and mint leaves.