• Radicchio, Fennel and Olive Panzanella Salad

    Radicchio, Fennel & Olive Panzanella

From the Summer 2016 ShareProduce A Plenty 


Ingredients

  • 6 oz. day-old, WedgeMade Rustic Italian bread, torn into bite-size pieces (about 4 cups)
  • ½ cup olive oil, divided
  • 1 Tbsp. lemon zest
  • Salt and pepper
  • 1 small shallot, finely chopped
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. red wine vinegar
  • 1 small head radicchio, torn into bite-size pieces
  • 1 small fennel bulb, thinly sliced
  • 1 cup fresh flat-leaf parsley leaves
  • ½ cup green olives, pitted, halved
  • 3 oz. Manchego (or other aged sheep’s milk cheese), shaved

Preparation

  1. Whisk shallot, lemon juice, zest, vinegar and olive oil in a large bowl; season with salt and pepper.
  2. Add radicchio, fennel, parsley, olives, cheese and bread to dressing; toss to combine.
  3. Let sit at least 10 minutes before serving.

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