Panzanella is a scrumptious Tuscan salad of leftover bread tossed with tomatoes and possibly onions along with cucumbers, topped with basil and finally dressed with olive oil and vinegar. I chose to make a wintry version featuring roasted brussels sprouts with wispy ribbons of spinach throughout. It’s a wonderful way to use day-old bread and create a tasty little dish. This would be lovely for lunch or as a side for fish fillets cooked with lemon slices and olives or roasted chicken with plenty of herbs.
Brussels Sprout Panzanella
for the salad:
1/2 boule sourdough or French bread, cut into roughly 1 inch pieces
4 tablespoons olive oil
3 cloves garlic, minced
1 lb brussels sprouts, halved
for the dressing:
1 teaspoon dijon mustard
2 tablespoons white balsamic vinegar
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon lemon zest
Pinch of pepper
Preheat the oven to 420 degrees. Spread out the Brussels sprouts on a baking sheet and drizzle with 2 tablespoons olive oil. Roast for twenty minutes.
Heat 2 tablespoons of the olive oil in a large skillet and add the garlic, then add the bread. Stir to coat and allow the bread to toast in the oil for about five minutes or until crunchy.
Combine the cooked Brussels sprouts and toasted bread in a large bowl. Whisk together the dressing: first the mustard and vinegar, then slowly drizzle in the olive oil while quickly whisking. Add the salt, lemon zest, and pepper then dress the salad - you may have a bit of dressing left over, depending on your preference. Add more salt and pepper to taste. Serve at room temperature.