A fusion of two popular salads with cubes of fruit and nut bread, diced apple and shaved Gorgonzola.
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)
Pickled Red Onion½ red onion, thinly sliced
¼ cup white balsamic vinegar
¼ tsp kosher salt
1. Preheat the oven to 350ºF.
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.
3. Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.
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.
Pickled Red Onion1. Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally.
Cook's Note
Freeze the Gorgonzola for 4 hours, then use a vegetable peeler to shave thinly.
See more: Bread, Cheese, Fruit, Holiday Sides, Salad
https://www.foodnetwork.ca/recipe/waldorf-panzanella/21705/
