WINTER VEGGIE PANZANELLA BOWL
Featured Product
Mountain White Panzanella salad in a bowl with roasted seasonal veggies, cubed cheese, and garlic herb croutons
Ingredients
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3 C. Spinach
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¼ C. Red Wine Vinaigrette (see below)
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1 C. Cauliflower florets
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1 C. Broccoli Rabe, ends trimmed
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½ C. Cubed White Cheddar
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1 C. Garlic and Herb Croutons, made with Canyon Bakehouse
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Mountain White Bread (see below)
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Salt and pepper, to taste
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Microgreens, for garnish
Salad
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1 loaf Canyon Bakehouse Mountain White Bread, cubed
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3 Tbsp. Olive Oil
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2 Garlic Cloves, grated
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Herbs and Seasonings Blend
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Flaked Sea Salt
Garlic and Herb Croutons
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3 Tbsp. Olive Oil
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2 Tbsp. Red Wine Vinegar
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1 tsp. Dijon Mustard
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Salt and Pepper, to taste
Red Wine Vinaigrette
Directions
- Make the croutons by arranging the cubed bread on a baking sheet lined with parchment or foil. Toss with olive oil and parmesan (if using).
- Place the croutons in the oven under a broiler to toast. Rotate the croutons every 1-2 minutes, until all sides are brown. Transfer to a bowl.
- Turn off the broiler. Vent the oven briefly before turning the heat to 400 degrees.
- Combine the ingredients for the red wine vinaigrette in a small bowl and whisk to emulsify.
- Arrange the cauliflower florets and broccoli rabe on the baking sheet. Lightly dress and toss with 2 tbsp. prepared vinaigrette. Roast for 20-30 minutes until tender and just browned.
- Toss the greens in the remaining vinaigrette as desired and place in a serving bowl. Top with roasted vegetables, croutons and cubed cheddar.
- Season with salt and pepper and garnish with microgreens.
Difficulty: Easy
Prep: 10 min
Cook: 30 min
Servings: 2-4