Wednesday, October 21, 2009

Panettone Panzanella With Bacon And Brussels Sprouts

"I really, really like this salad," said hubby during dinner this evening, "but if someone asked me to describe what it tastes like, I don't think that I could." As I listed each ingredient he'd nod enthusiastically, and was then able with each subsequent bite to notice that particular ingredient's presence.

Tangy, sweet, apple-cidery vinaigrette
Caramelized, crispy on the outside, creamy on the inside Brussels sprouts
Buttery toasted, citrusy Panettone croutons, seasoned with sage, thyme and freshly grated Parmesan cheese
Crispy, smoky and salty bacon bits
Cold, bold and crunchy radicchio


Sound interesting? It was truly a unique and delicious salad and quite striking in appearance. I think this would be a fantastic salad to serve at upcoming holiday dinner parties, don't you?

The reason I even decided to try this recipe was that I needed to find a way to use some of the Panettone I'd made for the Bread Baker's Apprentice Challenge yesterday. I froze most of it and plan on trying my hand at some Panettone French toast this weekend, but I still had two small loaves left to toast into croutons for this salad.

The original recipe can be found at Epicurious and my adaptation follows below. This recipe serves eight so feel free to halve it. (I did.)

Panettone Panzanella with Bacon and Brussels Sprouts

Apple Vinaigrette:

2 TBSP butter
1 Granny Smith apple, peeled, quarter, cored, cut into 1/2 inch thick slices
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup sweet onion, diced
1 tsp honey
1/2 cup apple cider (may not need all of this)

Croutons:

9 cups 3/4" cubes Panettone
1/4 cup butter
2 cloves garlic, minced
1 TBSP fresh sage, chopped
2 tsp fresh thyme, chopped
6 TBSP grated Parmesan cheese
salt and pepper

Salad:

1 10 oz head of radicchio, halved cored, sliced
12 ounces center cut bacon, cooked crisp, crumbled (I did mine in the oven at the same time I roasted the Brussels sprouts.)
1 pound Brussels sprouts, trimmed, halved
2 TBSP olive oil


For the vinaigrette:

In a medium heavy skillet melt butter over medium heat. Add apples and diced onion and saute until brown, turning occasionally, about 6 minutes. Cover and cook until apples are completely cooked and soft. Place apples, onions and pan juices into a blender and let cool for a bit. Add honey, oil and vinegar and process until smooth. Add cider a little bit at a time until desired consistency is reached. Season with salt and pepper.

For the croutons:

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place Panettone cubes into a large bowl. In a small skillet, melt butter then add garlic, sage and thyme. Saute for a minute or two, until fragrant. Pour butter mixture over the Panettone and toss to coast. Sprinkle cheese over all and season with salt and pepper. Spread cubes onto prepared baking sheet. Bake until pale golden, about 6-8 minutes, stirring halfway through bake time. Do not over brown these. You'll want them golden and crispy on the outside, but still soft on the inside. Cool on baking sheet.

For the salad:

Place radicchio in a large bowl of ice water. Chill for at least an hour.

Oven roast the Brussels sprouts at the same time you're toasting your croutons. Toss Brussels sprouts with the 2 TBSP olive oil and season with salt and pepper. Place on baking sheet and roast for 30-35 minutes or until lightly caramelized. Remove from oven and set aside until ready to use. You'll want these at room temperature.

Combine croutons, bacon and Brussels sprouts in a large bowl. Drain radicchio very well and then add to salad. Add vinaigrette to coat, tossing to blend well.

Panettone on Foodista

10 comments:

Barbara Bakes said...

The salad is so pretty and colorful! But Panettone French toast really caught my eye. I'll be looking forward to that!

Mags said...

Barbara: I'm looking forward to it too!

stephchows said...

mmmm it is a random list of ingredients but I can totally see how they would all work together! lovely!!

Alyssa said...

The salad looks amazing! I'll bet the panettone would make wonderful bread pudding also.

Snooty Primadona said...

Really a truly gorgeous salad & we love love brussel sprouts. I can't wait to do this.

June said...

Wow Mags, what a beautiful salad. I've got everything in the house to make it except the Panettone - darn! Looking forward to your french toast too!

Jen @ My Kitchen Addiction said...

Wow - fantastic recipe! I love all of the different flavors... I bet that's a recipe my hubby would love, too! I'm always happy to eat panettone. :)

Mags said...

Steph: Thanks! It really was a different grouping, but it worked well!

Alyssa: I haven't had bread pudding since I was a kid, and I didn't like it. I wonder if my grown up tastebuds would think differently.

Snooty: I think you'll really enjoy it!

June: I should send you a couple of loaves! The original recipe states that this would also work well with challah. You could try that.

Jen: If you try it let me know if you liked it!

Lady P said...

oh my gosh - the fact that you took that gorgeous bread a step further has me smacking my lips - this sounds heavenly

Mindy said...

I found you through foodiecrush, and cannot wait to make this salad in the fall! Delicious!