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Nov 17, 2008 4:47 pm US/Central
Recipe: Panzanella (Bread Salad)
Yield: 11 servings
Recipe from Chef Bryant Currie of Le Cordon Bleu Culinary Institute
12 ozs. Crusty French bread, cubed
3 ozs sherry vinegar
2 ozs cold water, as needed
1 lb roma tomatoes, large dice
6 ozs. red onion, minced
8 ozs. cucumber, peeled and diced
6 ozs. celery, diced
4 ozs. green onions, minced
8 ozs. sweet yellow peppers, diced
1 oz fresh basil, chopped
2 oz garlic, minced
4 ozs. olive oil, good quality
Salt & pepper to taste
1. Place bread in bowl, mix vinegar and water, sprinkle over bread.
2. Sprinkle more water, if needed, to moisten lightly, set aside.
3. Add vegetables and basil to bread mixture, mix gently.
4. Season to taste. Sprinkle Olive Oil over mixture, and refrigerate for at least 30 minutes. Serve over a bed of leaf lettuce and garnish with flat leaf Italian parsley.
Le Cordon Blue College of Culinary Arts is located at 11830 Webb Chapel Road in Dallas.
If you are interested in becoming a culinary expert, contact Marco Canales on campus at 214-647-8507.
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