GRILLED PANZANELLA SALAD
Grilled Bread Salad
ingredients:
1 1/2 cups small to medium fresh basil leaves, divided
2/3 cup plus 2 TBL extra-virgin olive oil, divided
1 large shallot, thinly sliced
1 small Fresno chile or red jalapeno, seeded, finely chopped
2 tsp finely grated lemon zest
2 TBL fresh lemon juice
Kosher salt and freshly ground black pepper
3 lbs ripe tomatoes, assorted colors and sizes
1 12-oz loaf rustic or sourdough bread, cut into 1/2" thick slices
1 garlic clove, halved
directions:
dressing:
-Puree 3/4 cup basil leaves and 1/3 cup plus 2 TBL oil in a blender until smooth and only tiny flecks of basil remain. Set a fine-mesh strainer over a large bowl and strain mixture into bowl, pressing on solids to extract as much oil as possible; discard solids. Add shallot, chile, lemon zest, and lemon juice to basil oil; whisk to blend. Season with salt and pepper. Cover and chill.
-Return to room temperature and rewhisk before using.(Can be done 1 day ahead)
salad:
-Slice tomatoes into assorted wedges, rounds and cubes; add to bowl with dressing. Toss to coat; let marinate at room temp for 30 minutes.
-Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high. Brush bread with remaining 1/3 cup olive oil and season with salt and pepper. Grill bread until charred in spots, about 2 minutes per side. Rub grilled bread with cut sides of garlic clove. Tear bread into 1" to 2" pieces.
-Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat. Add salt and pepper if desired.
Makes 8 servings.
Bon Appetit, 8/2011
| 
