BROCCOLI PANZANELLA WITH WALNUT SAUCE AND BASIL

Broccoli Panzanella with Walnut Sauce and Basil image

Provided by Elaine Louie

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 16

12 ounces broccoli, florets cut into pieces 1 inch in length and stem peeled and cut into pieces 1 inch in length and 1/2 inch thick
3 tablespoons olive oil
1 large clove garlic, minced
1 pinch red pepper flakes
Salt and freshly ground black pepper
1/2 cup walnut pieces, toasted
1 large clove garlic, minced
3 tablespoons extra-virgin olive oil
1 pinch finely grated lemon zest
Salt and freshly ground black pepper
One-day-old baguette, crust discarded and remaining cut into 3/4 inch to 1-inch dice
1 tablespoon lemon juice, or to taste
1/4 cup extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
1/4 cup julienned basil leaves
Parmigiano-Reggiano shavings, optional.

Steps:

For the broccoli: Preheat oven to 425 degrees. In a mixing bowl, combine the broccoli, olive oil, garlic and red pepper flakes. Season with salt and pepper to taste. Spread across a baking sheet or shallow roasting pan, and roast until the broccoli is crisp-tender, and is beginning to brown, 15 to 20 minutes. Meanwhile, prepare walnut sauce.
For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned. Place in a blender with garlic, olive oil and lemon zest. Blend until smooth, adding just enough water to make a thick yet pourable sauce. Season with salt and pepper to taste.
For assembly: Spread the diced bread on a baking sheet and bake until crisp and golden, 5 to 10 minutes. Transfer to a bowl and add lemon juice, olive oil, and salt and pepper to taste. Add broccoli (there should be equal parts broccoli to bread), and mix lightly.
On a serving platter or in a shallow bowl, spread the walnut sauce and pile the broccoli and panzanella on top. Garnish with julienned basil and, if desired, shaved Parmigiano-Reggiano.