Spicy Panzanella with Spinach
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 365, total fat 21 G., saturated fats 3 G., proteins 8 G., carbohydrates 39 G., fiber 5 G., cholesterol 0 mg, sodium 666 mg, sugar 8 G.
Calories 365, total fat 21 G., saturated fats 3 G., proteins 8 G., carbohydrates 39 G., fiber 5 G., cholesterol 0 mg, sodium 666 mg, sugar 8 G.
The classic Italian panzanella salad is made up of bread cubes and sweet tomatoes, drenched in a tart vinaigrette. Sunny Anderson decided to add more richness and color by adding fresh spinach. Pickled jalapeños add a pleasant, subtle kick.
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:
Baguette cubes
- 1 baguette, halved and cut into bite-sized cubes
- 3 tbsp. l. olive oil
Vinaigrette dressing
- 2 tsp grainy mustard
- Zest of 1 lemon + 3 tbsp. l. lemon juice
- 1/3 cup olive oil
- 10-12 pickled jalapeño rings, chopped
- 10-12 very thin rings of red onion, cut in half
Salad
- 280 g of small spinach
- 1/4 cup chopped black olives
- 4 heirloom tomatoes, diced
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Recipes with similar ingredients: spinach, toast, jalapeno pepper, olives, tomatoes, red onion, lemon juice
Cooking the dish according to the recipe:
- Baguette: Preheat oven to 200°C.
Place the baguette cubes in a large bowl and drizzle with olive oil. Toss to coat. Season with a pinch of salt and a few turns of the black peppercorns, then toss again. - Place the baguette on a nonstick baking sheet and bake, turning every 3-4 minutes, until golden brown on all sides, 12-14 minutes. Let the cubes cool slightly and return them to the bowl.
- Vinaigrette dressing:
In a medium bowl, combine the mustard, lemon zest, and juice. Slowly whisk in the olive oil. Season with salt and pepper to taste. Add the jalapeño and onion and let them soak in the dressing for 10 minutes. - Add the spinach, olives, and tomatoes to a large bowl with the baguette cubes. Gently toss. Drizzle with the dressing and toss. Serve the salad at room temperature.
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