We’re trying something new at Furlani. We’ve asked home chef Mandy Lynn to share one her favourite summer recipes with us. Check out her take on the classic Panzanella salad.
This summer Panzanella is my favorite summer salad recipe. It is packed with many colours and flavours, and is so pretty once plated. The best part is, it is so simple to make. A recipe I can assure you will be a hit!
2 tbsp of lemon juice
1 tbsp of honey
1 tsp of fresh thyme
5 tbsp of olive oil
Salt and pepper
I cup of plum Heirloom tomatoes (halved)
1 head of Radicchio leaves torn and grilled (see below)*
1 bunch of baby spinach
6 pieces of Furlani Garlic bread
100 grams of Buffalo Mozzarella Cheese (cut into small pieces)
½ cup of pesto (store bought works perfectly fine- or you can make you own)
* Furlani garlic bread:
Preheat the oven to 425 F and line a large baking sheet with aluminium foil.
Once oven is heated, add Furlani Garlic bread.
Heat for 3 minutes on one side, then take out and flip and heat for another 3 minutes.
Remove from the oven and set aside to cool completely.
* Grilled Radicchio:
Cut radicchio in half and gently remove each leaf. Put in a small bowl, combine 2 tbsp olive and toss.
Prepare a well oiled grill pan, or on a BBQ to med-high heat.
Add the Radicchio leaves individually on the grill, grill until the Radicchio wilts (1-2 min per side) keep an eye on it as it will get brown very quickly. Once wilted, put in a bowl and let cool.
In a small bowl mix lemon juice, honey, and thyme. Slowly stir in olive oil. Add salt and pepper to taste. Once the Furlani garlic bread has cooled, cut into dice sized cubes.
When you are ready to serve your salad, place toasted garlic bread, spinach, radicchio, halved tomatoes, and mozzarella in a large bowl with dressing. Allow the salad to sit for 10 minutes to allow the garlic bread to soak up the dressing. Place on a serving platter and drizzle with pesto sauce and enjoy!