Panzanella Salad - Ali Waks-Adams

Ali Waks-Adams has been cooking all over the northeast for years. She's in Maine now, working with the Culinary Corps. Culinary Corps' mission is "Good Food. Doing Good." And they're helping give lessons to kids at Camp Sunshine, which provides a free su

Ali Waks-Adams has been cooking all over the northeast for years. She's in Maine now, working with the Culinary Corps.

Culinary Corps' mission is "Good Food. Doing Good." And they're helping give lessons to kids at Camp Sunshine, which provides a free summer camp experience to kids who are seriously ill.

Culinary Corps is accepting donations of many kinds.

However, if an individual or business prefers to donate by check:

1. Please make payable to CulinaryCorps Inc.

2. On the memo line of the check please have them write your name.

3. Please have them send the check to:

CulinaryCorps Inc.

3133 Connecticut Ave NW #324

Washington, DC 20008

RECIPE:

Panzanella Salad

If you think rainbows—known as arcobaleni in Italian—are only found in the sky, think again! There can be a rainbow on your plate too. In fact, a plate full of vibrant colors is not only a pretty plate, it's a healthy plate. First Lady Michelle Obama agrees! She initiated the new "My Plate" healthy eating guidelines to encourage children and adults to eat at least two cups of fresh vegetables and two cups of fresh fruit each day. When combined with the remaining food groups (whole grains, lean proteins and dairy) these five categories give you the energy to fuel your active day.

Panzanella is a simple salad of bread and tomatoes that originates from Florence–the capital city in the Tuscany region. Originally created to make use of stale loaves of bread, panzanella is made with bread mixed with tomatoes, olive oil and vinegar. Here, we've added a rainbow of vegetables including peas, corn, peppers and cucumbers to make our panzanella wonderfully colorful.

Time: 30 minutes

Yield: Serves 4-6 as a main course

Jam Jar Dressing

· 1 small clove of garlic, peeled

· 3 Tablespoons Balsamic vinegar

· 1 teaspoon Dijon mustard

· 1 teaspoon honey

· 1/2 cup extra virgin olive oil

· 1/2 teaspoon kosher salt

· 1/4 teaspoon freshly ground black pepper

Panzanella

· 3 Tablespoons extra virgin olive oil

· 1 small loaf or round of stale, whole wheat bread

· cut into 1-inch cubes (about 4 cups)

· 1 teaspoon kosher salt

· 1 heart of Romaine lettuce, roughly chopped

· 3 medium tomatoes, diced

· 2 carrots, grated

· 1 orange pepper, seeded and diced

· 1 small cucumber, sliced into ½ inch half-moons

· 1 cup frozen sweet corn, defrosted

· 1 cup frozen peas, defrosted

· Handful of fresh basil, torn into rough pieces

· Salt and freshly ground pepper

For the Dressing:

Carefully mince the garlic clove using a microplane or very sharp knife. Add garlic and remaining dressing ingredients into a jam jar and screw on the lid as tight as you can. Shake HARD! until well combined, about 1 minute. Hum your ABCs to help keep you motivated.

For the Panzanella:

Heat oil in large sauté pan. Add the bread and cook over low to medium heat, stirring frequently until brown and crispy (adding more oil as needed). Drain on a paper towel; season with salt.

In large bowl, mix lettuce, vegetables and basil. Add bread cubes and toss with vinaigrette. Season well with salt and pepper. Serve immediately and enjoy!


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment
TRENDING VIDEOS