| "FALL STYLE PANANELLA SALAD "
Recipe from Arnold D. Kruck, Executive Chef
The next 3 months of the year are some of my favorites. “Indian Summer Days” followed by cool evenings make you start to think of the family time, football and the change to autumn. This salad is a variation of panzanella usually reserved for tomatoes. I’ve added roasted mushrooms and other heartier vegetables.
Ingredients:
- 1 tbsp butter
- 1 yellow onion, large dice
- 3 tbsp red wine vinegar
- 8 tbsp extra-virgin olive oil
- 2 tbsp warm water
- 1 lb fresh wild mushrooms (shiitake, Portobello, crimini), quartered or large dice
- 1 tbsp fresh thyme leaves
- 2 tbsp finely chopped garlic
- ½ cup celery
- ½ cup peeled and diced carrot
- 6 cups cubed, toasted in olive oil, day old bread
- 2 oz baby spinach
- Sea salt and fresh ground pepper
Preheat oven to 400 degrees. In a large bowl, individually toss mushrooms, ½ the amount of onions, celery and carrots with 3tbsp olive oil, garlic, thyme, salt and pepper. Lay vegetables on separate sheet pans. Roast in oven for about 20 minutes or until brown and caramelized. Let cool and reserve. Melt butter in skilled at low heat. Add onion and sauté until lightly brown. Add vinegar and let cool. Transfer to blender or food processor and puree until smooth. With machine running, slowly add olive oil then water. Season to taste with salt and pepper. In large bowl combine vegetables, croutons and dressing. Toss well to coat. Finish with spinach. You can serve this warm or prep ahead of time and just add croutons, dressing and spinach at the end. |