Waldorf Panzanella
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 145, total fat 6 G., saturated fats 3 G., proteins 5 G., carbohydrates 18 G., fiber 3 G., cholesterol 8 mg, sodium 409 mg, sugar 12 G.
Calories 145, total fat 6 G., saturated fats 3 G., proteins 5 G., carbohydrates 18 G., fiber 3 G., cholesterol 8 mg, sodium 409 mg, sugar 12 G.
"I took the classic Waldorf salad and made it fresher (and more Italian!) by turning it into a panzanella and adding arugula and fennel," shares Giada De Laurentiis. The salad also gets its wonderful flavor from the nut- and dried-fruit bread, crisp apple, and Gorgonzola.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Waldorf
- 2.5 cups of bread with dried fruits and nuts, cut into 2.5 cm cubes.
- 2 tablespoons white balsamic vinegar
- 1/4 teaspoon coarse salt
- 2 celery stalks, thinly sliced, + 3 tbsp chopped celery leaves
- 1 small Fuji apple, diced
- 1 small fennel root, thinly sliced into half rings
- 1/4 cup pickled red onion, recipe below
- 5-6 cups young arugula (about 150 g)
- 1/3 cup Gorgonzola Dolce, thinly sliced
Pickled red onions
- Half a red onion, thinly sliced
- 1/4 cup white balsamic vinegar
- 1/4 teaspoon coarse salt
We recommend
Recipes with similar ingredients: celery, apples, fennel bulb, red onion, balsamic vinegar, arugula, white bread, Gorgonzola cheese
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Place the bread cubes on a small baking sheet and drizzle with 2 tablespoons of olive oil to coat well. Bake until crisp on the outside and slightly soft on the inside, about 12 minutes. Let cool.
- Pickled red onions:
Combine red onion, vinegar, and salt in a bowl. Let marinate for 15 minutes, stirring occasionally. - In a small bowl, combine vinegar, 2 tablespoons olive oil and salt.
- Place the celery, celery leaves, apple, fennel, pickled red onion, and arugula in a large bowl and toss gently with two spoons. Add the croutons and dressing and toss again. Sprinkle with gorgonzola and serve.
Note
Freeze the gorgonzola for 4 hours, then shave thinly with a vegetable peeler.
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