Panzanella With Winter Squash and Sage
This cool-weather panzanella trades tomatoes for caramelized roasted squash. It is a great salad for a buffet, but you can also make a meal of it.
- Total:
- Serves: 6 persons
Ingredients
- ½delicata or medium butternut squash (about 1 1/4 pounds), peeled if butternut, seeded and sliced into 1/4- to 1/2-inch-thick moons
- 8tablespoons extra-virgin olive oil
- Salt
- 8ounces stale bread, torn into bite-size pieces (about 5 cups)
- 2 ½tablespoons red wine vinegar or sherry vinegar
- 1teaspoon balsamic vinegar
- 1teaspoon Dijon mustard
- 1plump garlic clove, mashed to a paste in a mortar and pestle or put through a garlic press
- ¾cup thinly sliced celery
- ½cup thinly sliced radishes
- 1 ½teaspoons chopped fresh thyme
- 2tablespoons chopped fresh parsley
- Ground black pepper
- 1romaine lettuce heart, leaves rinsed, dried, and torn into smaller pieces
- 1tablespoon chopped chives
- 1ounce shaved Parmesan
- 1tablespoon chopped fresh sage
Instructions
Step 1
Heat oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.Step 2
Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.Step 3
Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (1/4 cup) olive oil.Step 4
Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add 1/4 cup vinaigrette and toss together.Step 5
Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.