Panzanella Salad is a rustic salad made with cubed of buttery toasted
bread and a mixture of fresh vegetables. Panzanella comes from the words
"Pane" meaning bread in Italian and zanella meaning small bowl. The word
possibly might come from the word panzana, meaning "food". This salad was
perfected by farmers on the fields of Tuscany. It was a creative way
for them to use up any fresh veggies they needed to.
I decided to put a little twist on this popular salad by adding a hint of coconut oil
to the roasted Brussel Sprouts. I added a can anchovies, yes with the oil, for a saltiness kick.
I also added about 3 TBS of the bacon fat then tossed it all together
with fresh veggies and cubes of Three Bakers Gluten Free Bread.
See my Recipe Ingredient list below:
1 1/2 lbs cooked Brussel Sprouts
2 TBS olive oil
2 TBS bacon fat
2 TBS coconut oil
1 can anchovies, in oil
1 small garlic clove, minced
2 TBS lemon juice
2 TBS cider vinegar
1/4 cup red onion, sliced thin
1/4 cup fresh basil, chopped
1 cup tomatoes, sliced
6 slices of bacon, chopped
1/2 cup olives
1/2 cup cucumbers, sliced
4 slices Three Bakers Gluten Free Bread, toasted and buttered, then cubed.
1. Saute Brussel sprouts in olive oil, bacon fat, coconut oil and anchovies. Stir and cook over med/high heat until anchovies dissolve. Approx. 5 mins. Remove from heat and add to bowl, including grease.
2. Toss remaining ingredients. Serve