Charred Radicchio Bread Panzanella Salad
Serves: 4
“In Italy, we never throw anything away, let alone bread,” explained Bertaccini. “Stale loafs are kept aside and used in many different dishes including a Tuscan favorite: Panzanella. This bread salad could be your main course or maybe just an opening for a two-course lunch. Simple, versatile and meant to be prepared in front of your guests with ease. Pour yourself a glass of rose and you’re set.”
Ingredients:
6 oz. country-style bread, torn into bite-size pieces (about 4 cups)
1 tablespoon finely grated lemon zest
1⁄2 cup olive oil, divided
Kosher salt and freshly ground black pepper
1 small shallot, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
1 small head radicchio, cut in wedges and quickly charred in a hot skillet
1 small fennel bulb, thinly sliced
1 cup fresh flat-leaf parsley leaves with tender stems
1⁄2 cup green olives, pitted, halved
3 oz. aged sheep’s-milk cheese (such as Manchego), shaved 3 oz.
Hard salami, thinly sliced
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