Best Emerald City Salad Panzanella Salad Recipes

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

PITA PANZANELLA SALAD

Steps:

• Put the bread cubes in a large bowl and add the tomatoes, cucumbers, parsley, peppers, cucumbers, and onion. Add the feta and olives and feta and toss to combine.
• Whisk together the lemon juice and Dijon mustard in a medium bowl. Whisk in the olive oil.
• Pour the dressing over the ingredients in the large bowl and toss to combine. Season with salt and pepper and toss again.

NAANZANELLA SALAD

Steps:

• Heat the oil in a large saute pan to 350 degrees F over medium-high heat. Add the naan and fry, flipping occasionally for even browning, until crispy, 4 to 5 minutes. Using a spider or slotted spoon, drain the naan and transfer to a rimmed baking sheet lined with paper towels; season with salt.
• Toss the fried naan with the tomatoes, cucumbers, half each of the lemon yogurt and mint cilantro chutney in a large bowl. Transfer to a serving platter. Arrange the strawberries on top and drizzle with the balsamic glaze. Garnish with edible flowers, if using, and serve with more of the lemon yogurt and chutney alongside.
• Combine the yogurt, lemon zest and juice and salt and sugar to taste in a medium bowl and mix until well blended.
• Combine the cilantro, mint, mango, lime juice, ginger, chile and salt to taste in a food processor and pulse until finely ground.

END OF SUMMER PANZANELLA SALAD

Steps:

• Preheat a grill pan or outdoor grill to medium-high heat.
• Whisk 1/4 cup of the olive oil, the vinegar, garlic, oregano, 1/2 teaspoon salt and several grinds of pepper in a large bowl until smooth and combined. Toss in the tomatoes, then set aside to marinate.
• Trim the ends off the zucchini and yellow squash, then cut each lengthwise into quarters. Drizzle the zucchini, corn and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and season with a pinch of salt.
• Grill the zucchini, corn and onion until crisp-tender and charred in spots, 3 to 4 minutes per side for the zucchini and onion, and 6 to 8 minutes for the corn. Grill the bread until toasted and charred, about 2 minutes per side.
• Slice the zucchini on the bias into 1-inch thick pieces, roughly chop the onion and cut the corn kernels off the cob. Cut the bread into 1-inch pieces. Transfer all to the same large bowl with the tomatoes. Add the torn basil leaves, then toss until the salad is well dressed and combined. Season with more salt and pepper. Transfer to a serving bowl or platter, drizzle with more olive oil and top with ricotta salata or feta if using.

KANI SALAD

Steps:

• Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Turn the stick a quarter turn and rake again; repeat on each remaining side. Use your fingers to pull apart any remaining strands. Transfer to a large bowl.
• Add the carrots, cucumbers, mango and 1 teaspoon salt to the large bowl; toss well.
• Stir together the mayonnaise, rice vinegar and sriracha in a small bowl. Add to the large bowl and toss well to coat. Taste and add more salt, if needed. Refrigerate until ready to serve.
• To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds.

EMERALD CITY SALAD

Steps:

• Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
• Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
• Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.