WALDORF PANZANELLA

Waldorf Panzanella image

Provided by Giada De Laurentiis

Time 50m

Yield 4 servings

Number Of Ingredients 13

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2 1/2 cups cubed fruit-and-nut bread, such as raisin-walnut (1-inch cubes)
Extra-virgin olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon kosher salt
2 ribs celery, thinly sliced, plus 3 tablespoons chopped celery leaves
1 small Fuji apple, diced
1 small bulb fennel, sliced in thin half-moons
1/4 cup Pickled Red Onion, recipe follows
5 to 6 cups baby arugula (about one 5-ounce container)
1/3 cup shaved Gorgonzola dolce (see Cook's Note)
1/2 red onion, thinly sliced
1/4 cup white balsamic vinegar
1/4 teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees F.
On a small baking sheet, toss the bread cubes with 2 tablespoons olive oil to coat well. Bake until golden brown and crispy on the outside but still with a bit of a chew in the center, about 12 minutes. Let cool.
Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.
To a large bowl, add the celery, celery leaves, apple, fennel, Pickled Red Onion and arugula, and toss gently with two spoons. Add the toasted bread cubes and the dressing; toss again. Scatter the Gorgonzola over the top and serve.
Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally.