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Waldorf Panzanella

Waldorf Panzanella
PREP TIME
50 min
YIELDS
4 servings

A fusion of two popular salads with cubes of fruit and nut bread, diced apple and shaved Gorgonzola.

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Ingredients

2 ½
cups cubed fruit-and-nut bread, such as raisin-walnut (1" cubes)
Extra-virgin olive oil
2
Tbsp white balsamic vinegar
¼
tsp kosher salt
2
ribs celery, thinly sliced, plus 3 tbsp chopped celery leaves
1
small Fuji apple, diced
1
small bulb fennel, sliced in thin half-moons
¼
cup Pickled Red Onion, recipe follows
5
- 6 cups baby arugula (about 1 5 oz container)
cup shaved Gorgonzola dolce (see Cook's Note)

Pickled Red Onion

½
red onion, thinly sliced
¼
cup white balsamic vinegar
¼
tsp kosher salt
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Directions

Notes

Cook's NoteFreeze the Gorgonzola for 4 hours, then use a vegetable peeler to shave thinly.

Step 1

Preheat the oven to 350ºF.

Step 2

On a small baking sheet, toss the bread cubes with 2 tablespoons olive oil to coat well. Bake until golden brown and crispy on the outside but still with a bit of a chew in the center, about 12 minutes. Let cool.

Step 3

Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.

Step 4

To a large bowl, add the celery, celery leaves, apple, fennel, Pickled Red Onion and arugula, and toss gently with two spoons. Add the toasted bread cubes and the dressing; toss again. Scatter the Gorgonzola over the top and serve.

Step 5

Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally.

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