Grilled Panzanella Salad With Peaches And Fennel Recipe

Grilled Panzanella Salad With Peaches And Fennel Recipe. Lightly toss with olive oil and sprinkle lightly with salt. Tear the bread into large chunks and add to the bowl.

Grilled Panzanella Salad w/ Peaches & Fennel Panzanella from www.pinterest.com

Chardonnay vinegar or white wine vinegar, divided kosher salt 1 small fennel bulb, halved, very thinly sliced on a mandoline, plus coarsely chopped fennel fronds 1 tbsp. Keep in mind, you may not use all of it depending on how much lettuce and croutons you use. Remove from grill and slice.

Chardonnay Vinegar Or White Wine Vinegar, Divided Kosher Salt 1 Small Fennel Bulb, Halved, Very Thinly Sliced On A Mandoline, Plus Coarsely Chopped Fennel Fronds 1 Tbsp.

Keep in mind, you may not use all of it depending on how much lettuce and croutons you use. In a large bowl, whisk together the red wine vinegar, honey, salt and pepper. In the meantime…whisk the dressing ingredients together in a bowl.

In A Large Serving Bowl, Toss Together The Arugula And Basil.

Remove from heat, rub lightly with garlic if desired; Heat a griddle pan over a high heat and sear the peaches for 2 mins each side until they have char lines on them. Add the red onions and mix to combine.

Mix In The Dressing And Give Everything A Thorough Toss.

(you may not use all) Brush the vegetables with olive oil, season with salt and pepper and grill until tender, about 5 minutes. Tear the bread into large chunks and add to the bowl.

5 Large Peaches (About 2 Lb.

Remove from grill and slice. Combine the vinaigrette ingredients in a jar and shake well, then pour about ½. Remove from heat and set aside.

Chop The Vegetables And Toss With The Bread.

Tip the salad can be made through up to this point up to 2 hours ahead. Combine the cubed bread, peaches, tomatoes, onion, bacon, mozzarella, and basil in a large bowl. Place bread on a hot grill or under a heated broiler;

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