Panzanella in nice

Delicious Panzanella salad with fresh colorful veggies, tangy vinaigrette, and crusty bread cubes. A vibrant dish bursting with flavors and textures.

Ingredients:

• Garlic Rye Croutons
• 2 cups cubed stale loaf, salt rye or farmer's loaf if you can find it
• 1/4 cup Extra Virgin Olive Oil
• 1 Garlic Clove, Minced
• Sea Salt and Pepper to taste
• The Salad
• 1 cup Green Beans, cut in half
• 2 cups Tiny potatoes, fingerling or smaller
• 3 cups Arugula
• 1 cup Cherry tomatoes, halved
• 1 tin Anchovies packed in olive oil
• 1 Lemon, juiced
• 1 teaspoon Dijon Mustard
• 1/2 tablespoon Honey
• 1/4 cup Extra Virgin Olive Oil

Instructions:

1. Preheat oven to 190 °C. Mix together the bread cubes, olive oil, and minced garlic. Season with salt and pepper. Arrange the bread cubes on a baking sheet with sides. Bake for 20-25 minutes until they turn golden brown and crunchy.
2. While the bread is baking, boil some water in a medium saucepan. Prepare a bowl of ice water. Quickly blanch the green beans in the boiling water and then transfer them to the ice water. Add the small potatoes to the boiling water. Cook for 5-10 minutes until they are soft. The cooking time will vary based on the size of the potatoes. Finely chop the anchovies.
3. In a large salad bowl, mix together the cooled croutons, green beans, potatoes, arugula, tomatoes, and diced anchovies.
4. Combine the lemon juice, mustard, and honey. Slowly whisk in the olive oil until the dressing is creamy. Season with salt and pepper. Pour the dressing over the panzanella salad, ensuring everything is well coated.

Summary:

• Calories: 1565 kcal
• Fat: 114 g
• Protein: 23 g
• Carbs: 127 g
• Potassium: 2447 mg
• Magnesium: 193 mg