Name: Waldorf Panzanella
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
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); ⅓ cup shaved Gorgonzola dolce (see Cook's Note); ½ red onion, thinly sliced; ¼ cup white balsamic vinegar; ¼ tsp kosher salt

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.

ingredients

2 ½

cups cubed fruit-and-nut bread, such as raisin-walnut (1" cubes)

Extra-virgin olive oil

Tbsp white balsamic vinegar

tsp kosher salt

ribs celery, thinly sliced, plus 3 tbsp chopped celery leaves

small Fuji apple, diced

small bulb fennel, sliced in thin half-moons

cup Pickled Red Onion, recipe follows

- 6 cups baby arugula (about 1 5 oz container)

⅓

cup shaved Gorgonzola dolce (see Cook's Note)

Pickled Red Onion

red onion, thinly sliced

cup white balsamic vinegar

tsp kosher salt

Ingredient Substitution Guide

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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Waldorf Panzanella

ingredients

Pickled Red Onion

directions

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