Roasted panzanella salad
Ingredients
- 2 tablespoons (30 millilitres) olive oil
- Five 2-1/2 centimeter thick slices Italian bread, cut into cubes
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon (5 grams) Dijon mustard
- 1 tablespoon (15 millilitres) lemon juice
- 1/4 cup (60 millilitres) olive oil
- 4 handfuls (about 120 grams) arugula
- 1/2 cup (100 grams) soft goat cheese
- 10–12 large basil leaves, roughly chopped
- 1/4 “Thyme Roasted Vegetables” recipe ingredients, separating out 1 roasted clove of garlic
- 1/4 Roasted Spatchcock Pesto Chicken, torn or chopped, from “Roasted Spatchcock Pesto Chicken”
- 2 tablespoons (30 grams) Basil pesto, from “Roasted Spatchcock Pesto Chicken” recipe
Directions
- Heat oil in a large skillet or frying pan over medium-low heat.
- Add bread and season with salt and pepper. Toss to coat and stir until toasted, about eight to ten minutes.
- Meanwhile, squeeze garlic out of skin into a large bowl. Mash with a fork.
- Whisk in Dijon, lemon juice and oil. Season with salt and pepper.
- Add vegetables, cutting up any larger pieces with a pair of kitchen shears.
- Add chicken, arugula and bread; toss to combine.
- Serve salad topped with goat cheese, a drizzle of pesto and basil.
For the Thyme Roasted Vegetable recipe, click here.
For the Roasted Spatchcock Pesto Chicken recipe, click here.
