RADICCHIO,FENNEL AND OLIVE PANZANELLA

RADICCHIO,FENNEL AND OLIVE PANZANELLA image

Number Of Ingredients 14

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6 oz. country-style bread, torn into bite-size pieces (about 4 cups)
1 tablespoon finely grated lemon zest
½ cup olive oil, divided
Kosher salt and freshly ground black pepper
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 small head radicchio, torn into bite-size pieces
1 small fennel bulb, thinly sliced
1 cup fresh flat-leaf parsley leaves with tender stems
½ cup green olives, pitted, halved
3 oz. aged sheep's-milk cheese (such as Manchego), shaved
3 oz. hard salami, thinly sliced

Steps:

Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let cool. Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining ¼ cup oil. Add radicchio, fennel, parsley, olives, cheese, salami, and bread to dressing; toss to combine. DO AHEAD: Salad can be dressed the night before. Cover and chill.