BROCCOLI PANZANELLA

Broccoli Panzanella image

Provided by Anita Lo

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 head broccoli, stems peeled, small
3 tablespoons extra-virgin olive oil
1 pinch crushed red pepper flakes
1 clove garlic, crushed, large
Salt and pepper, to taste
1/2 cup toasted walnut pieces
Water, to thin
1 clove garlic
3 tablespoons extra-virgin olive oil
Juice of half a lemon (or to taste)
1/2 teaspoon lemon zest
Salt and pepper to taste
1 small baguette, day-old, cubed, there should be equal parts broccoli to bread
1/2 cup basil leaves, loosely packed in a chiffonade
1/4 cup Extra-virgin olive oil, for drizzling
1/2 cup grated Parmesan, plus more for garnish
Lemon juice, to taste
Salt and pepper, to taste

Steps:

For the broccoli: Preheat the oven to 425 F. Cut broccoli into small florets. In a mixing bowl, combine the broccoli, olive oil, red pepper flakes and garlic. Season to taste with salt and pepper. Spread across a baking sheet and roast until the broccoli is crisp-tender and beginning to brown, 15-20 minutes.
For the walnut sauce: Place walnuts, water, garlic, olive oil, salt, and pepper in a blender and blend until smooth. (The amount of water should be such that the sauce is thick, yet pourable.) Add lemon juice and adjust the seasoning with salt, pepper, and more garlic (optional). Blend again; add lemon zest and salt and pepper as needed.
For the panzanella: Place bread cubes in a bowl with basil, olive oil, Parmesan, and lemon juice. Toss and press down to absorb the flavors. Add more oil, lemon, salt, and pepper as needed. The consistency should be "saucy."
For assembly: Mix the roasted broccoli into the panzanella. Taste, and adjust the salt and pepper. On a serving platter, spread walnut sauce and pile broccoli and panzanella on top. Garnish with more Parmesan shavings, olive oil, and a basil sprig (optional).