Remedy Wine Bar: Heirloom Tomato Panzanella Salad

Heirloom Tomato and Fennel Panzanella Salad

  • 1 medium-to-large sized heirloom tomato (about 1 lb), sliced into wedges or thick slices
  • 1/2 head fennel, thinly sliced
  • 6 large basil leaves, torn or roughly chopped
  • 2 T roasted eggplant vinaigrette (see below)
  • 1/4 french baguette or other rustic bread, cubed into large chunks
  • 1/4 c olive oil
  • 1/4 c. orange juice, or the juice of 1/2 a valencia orange
  • salt and pepper to taste
  • Optional: 2 oz chevre


Toss bread cubes in olive oil and toast on a cookie sheet in the oven at 325F, until lightly brown, about 5-7 minutes. Let cool completely.

Add bread to a mixing bowl with tomato slices. Add orange juice and combine to let the bread soak for a minute or two. Add all other ingredients and toss to coat well. Crumble chevre on top.

Makes 2 entree-sized servings, or 4 small salads.

Roasted Eggplant and Preserved Lemon Vinaigrette

  • 1 large eggplant
  • 1/4 c. vegetable oil
  • 2 T. champagne vinegar
  • 1/2 c. extra virgin olive oil
  • 3 slices preserved lemon
  • salt and pepper to taste


Cut eggplant in half lengthwise, slather in vegetable oil, season liberally with salt and pepper and roast at 400F on a cookie sheet, skin side down, until very tender and golden brown, about 20-30 minutes. Scoop the “meat” of the roasted eggplant into a blender with the vinegar, olive oil and preserved lemon. Blend until smooth, adding salt and pepper to taste.
 

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