Panzanella Salad

Chef Lou www.LoupdeLou.com

As seen on FW&D Episode:
A Modern Experience

Panzanella Salad
Ingredients:

1 Loaf of French or Sour Dough Bread
1 Bunch Fresh Basil
1 Zucchini
3 Cloves Garlic
1 Eggplant
3 Ripe Tomatoes
Handful of Baby Arugula
Olive Oil
Balsamic Vinegar
Salt & Pepper to taste

1. Slice into rounds the eggplant and salt. Allow to sit 10 minutes before blotting dry with paper towel. Then, dice and saute in olive oil.
2. Saute the diced zucchini. Remove from heat and add sliced garlic.
3. Slice in half the bread, brush with oil and season with S&P. Grill or broil bread til golden crispy. Rub with garlic clove while still hot.
4. Dice tomatoes, rip the basil and toss together with the oil, vinegar and warm diced bread chunks. Serve immediately.

Call 480-205-2268 more more info.

Pairs Well With:

2010 Semillion Malvasia from Jerome Winery.

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