epicurious4.0
Winter Panzanella
Swap tomatoes for citrus in this cold-weather twist on the classic Italian bread salad.
👥 4 Servings⏱️ Prep & Cook: 40 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●knife
- ●measuring cup
- ●whisk
- ●bowl
- ●peeler
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 400°. Place 8 oz. pumpernickel or other hearty brown bread (such as rye or whole wheat), coarsely torn (about 4 cups), on a rimmed baking sheet, drizzle ⅓ cup extra-virgin olive oil over, and season with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and ½ tsp. freshly ground pepper. Lightly massage with your hands to help bread absorb all of the oil. Bake until bread is dried out and fragrant, 13–⏱️ 17 minutes. Let croutons cool on baking sheet; set aside.
. pumpernickel or other hearty brown bread (such as rye or whole wheat), coarsely torn (about 4 cups)8 oz. freshly ground pepper, divided, plus more1 tsp
2
Meanwhile, using a paring knife, remove peel and white pith from 4 medium oranges, taking care not to remove too much flesh. Cut oranges into 1" pieces, leaving center pithy parts behind; set orange pieces aside. Squeeze juice from scraps into a liquid measuring cup, then discard. Cut remaining 1–2 medium oranges in half and squeeze in juice through a mesh sieve to get to ½ cup; discard seeds.
3
Add 2 garlic cloves, finely grated, ½ cup plus 2 Tbsp. balsamic vinegar, 2 Tbsp. Dijon mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. freshly ground pepper, and remaining ⅓ cup extra-virgin olive oil to orange juice and whisk to combine. Taste dressing and season with more salt and pepper if needed.
. Dijon mustard2 Tbsp. freshly ground pepper, divided, plus more1 tsp
4
Toss ½ large fennel bulb, cut into quarters through root end, thinly sliced lengthwise, 3 large shallots, thinly sliced, 8 oz. mixed chicories (such as radicchio and/or endive), leaves separated, torn into very large pieces if needed (about 6 cups), and reserved orange pieces and croutons in a large bowl. Using a vegetable peeler, shave 2 oz. Parmesan into bowl. Drizzle about half of dressing over and toss to coat. Let sit ⏱️ 3 minutes to absorb. Drizzle with more dressing if bread seems dry (it should be pleasantly soggy but not falling apart); season with more salt and pepper if needed.
large shallots, thinly sliced3. mixed chicories (such as radicchio and/or endive), leaves separated, torn into very large pieces if needed (about 6 cups)8 oz. Parmesan, plus more for serving2 oz
5
Arrange panzanella on a platter and top with more shaved Parmesan.
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