Make Let's go Fresh and Light!
And here I thought that I had gotten back on course regarding my eating habits after the holidays! Then the Super Bowl happened. It's always great to have something simple, light and delicious a couple of times a week, keeping things "healthier" and a little more calorie conscious...which in the long run makes us feel better and not as guilty for partaking in other more, shall we say, indulgent meals.
This Panzanella recipe is topped with crispy fried onions for a twist on this classic Tuscan bread and tomato salad, perfect for when you fancy a quick, delicious lunch.
Panzanella
Serves 4
Total time: 20 minutes
Ingredients
8 slices of stale bread, rustic-style, cut into chunks
1 cucumber, trimmed and cubed
4 tomatoes, ripe, thinly sliced (plus extra to serve)
1 red onion, thinly sliced
basil leaves, torn into small pieces
1/2 cup of extra virgin olive oil
3 tbsp of red wine vinegar
vegetable oil, for deep-frying
flour, for coating
salt
Directions
Pour enough vegetable oil for deep-frying into a deep-fryer or large deep pan and heat the oil 338°F.
Soften the bread with a little bit of water, then squeeze the excess water out. Crumble the bread by hand and transfer to a large salad bowl. Add the cucumber, tomatoes, a quarter of the onion, and the basil.
To make the dressing, whisk together the olive oil and vinegar in a small bowl and season with salt and pepper.
Pour the dressing over the salad and stir thoroughly, then place the salad in the refrigerator until you are ready to serve.
Dip the remaining onion slices in flour, then carefully add the onions to the hot oil and cook until crispy. Remove with a slotted spoon and drain on paper towels. Season with salt.
Transfer the salad onto individual serving plates, sprinkle over the deep-fried onions and garnish with some extra tomato slices and basil leaves, if desired.
Share this recipe from Let's go Fresh and Light! with your friends and groups
Nenhum comentário:
Postar um comentário