Name: Fall Panzanella Salad Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4.0
Cuisine: Vegan
Ingredients: 6 tablespoons olive oil; 1 large shallot, chopped; 1 small leek, white part only, chopped; 4 tablespoons white wine vinegar, like white balsamic; 1 tablespoon whole grain mustard, like dijon; 2 teaspoons pure maple syrup; salt and pepper, to taste; 4 thick slices rye bread, bonus points if there’s walnuts in there; 1 large pear, either sliced or diced, firm; 1 large green apple, either sliced or diced; 1 head radicchio, small to medium, sliced very thinly, about 3 cups; 1 large shallot, sliced; 2-3 sprigs fresh thyme, leaves only

Fall Panzanella Salad Recipe

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20 m 5 m 4 Servings

Ingredients

For the Dressing:

6 tablespoons Olive Oil
1 large Shallot, Chopped
1 small Leek, White part only, chopped
4 tablespoons White Wine Vinegar, Like white balsamic
1 tablespoon Whole Grain Mustard, Like Dijon
2 teaspoons Pure Maple Syrup
Salt and Pepper, To taste

For the Salad:

4 thick slices Rye Bread, bonus points if there’s walnuts in there
1 large Pear, Either sliced or diced, firm
1 large Green Apple, Either sliced or diced
1 head Radicchio, Small to medium, sliced very thinly, about 3 cups
1 large Shallot, Sliced
2-3 sprigs Fresh Thyme, Leaves only

Directions

Make the Dressing:

Heat one tablespoon olive oil in a medium skillet over medium heat. Add the shallot and leek and cook until softened, about 2-3 minutes. Allow to cool down slightly, then whisk together with all the remaining dressing ingredients. Set aside.

Make the Salad:

Toast the bread slices (I simply do this in my toaster), then cut into cubes.
To assemble the salad, toss all salad ingredients in a large bowl. Alternatively, arrange the ingredients on a large platter or on individual plates. Either dress the salad just before serving (for a crunchier texture), or allow to dressing to soak into the bread for up to a few hours (this will make for a less crunchy salad).