Radicchio, Fennel, and Olive PanzanellaMichael Graydon + Nikole Herriott
You can leave out the salami for a vegetarian version of this winter panzanella.
Recipe information
Yield
Makes 4 servings
Ingredients
6 ounces country-style bread, torn into bite-size pieces (about 4 cups)
1 tablespoon finely grated lemon zest
1/2 cup olive oil, divided
Kosher salt, freshly ground pepper
freshly ground pepper
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 small head radicchio, torn into bite-size pieces
1 small fennel bulb, thinly sliced
1 cup fresh flat-leaf parsley leaves with tender stems
1/2 cup green olives, pitted, halved
3 ounces aged sheep's-milk cheese (such as Manchego), shaved
3 ounces hard salami, thinly sliced
Preparation
Step 1
Preheat oven to 400°F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.
Step 2
Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining 1/4 cup oil.
Step 3
Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine.
Step 4
DO AHEAD: Salad can be dressed the night before. Cover and chill.
Recipe notes
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