Wednesday, August 6, 2008

Summer Pazanella Salad with Tomatoes

What to do with old epi acme baguette, oh, just a quick light meal. A delicious pazanella salad is created by using old toasted epi bread, cubed with some fresh early girl tomatoes (from Dirty Girl, at the Ferry Building), fresh red onions and Bodega Goat cheese (from the mart as well). I also added a few chopped chives and parsley.
Pazanella salad would go perfect with brunch, such as eggs, or even a roast chicken. It is a great way to use up stale bread.

I first cubed the bread, and tossed with olive oil, salt and pepper. Then I placed them on a baking sheet and baked at 425 for about 5 minutes, until lightly golden, but not crunchy like a crouton. Then I let them cool slightly as I chopped early girls, sliced red onion and finely chopped the herbs. I tossed in the bread. I dressed it with simple red wine vinaigrette. I first coat everything with oil, then toss, and then repeat with salt, pepper and red wine. I served it with a slice of Bodega goat cheese, which is creamy, not too strong, and a perfect complement to the sweet tomatoes. Eat and Enjoy!

13 comments:

Bryan said...

Um...WOW. I'll be trying this once I get a kitchen.

Love the email updates, as well. I'm back into my blog, so check it out from time to time. I'll be cooking a la francaise starting in September when I'm back in Paris :)

Bryan said...

Love it. Can't wait to start cooking with some French ingredients -- inspire me!

Flo Bretzel said...

Croutons from an old ├ępi baguette, very good idea!

Anonymous said...

The salad looks delicious. Fresh ingredients are the key here. California offers such a diverse availability of items that using what is at the local farmer's market will produce dishes like these.

hms said...

This looks like something my grandparents with Italian and French background would serve! I might just have to try this one!

Jessica@Foodmayhem said...

Yum! All things I love, cheese, bread, and tomatoes!

Manger La Ville said...

My mother talks about her grandfather making salads like this one. It brought back fond memories for her.

linda said...

I love Pazanella salad, love your addition of the goat cheese...yum!

Dee said...

I've never had a Pazanella Salad (hangs head in shame) - read about, seen all the pictures, always have stale bread lying about. It sure looks good :)

The P & A Food Chronicles said...

i havent made panzella in a long time.. its time to do some... thanx@@@@

Manger La Ville said...

Pazanella is really versatile, don't be afraid to put in whatever. Zuni (in SF) does a pazanella with the chicken jus from her roasted chicken, with currants. Anything can go...that's the beauty of it.

hms said...

I wish you could know the memories this dish has brought up! Some of the same your mom experienced. Wonderful meals with my grandparents on a daily basis. (I would go almost everyday for lunch at their house.)

Aran said...

i absolutely love panzanella and it is so perfect for summer!