Autumn Panzanella Salad

Remember that Food + Photo class I took just weeks ago? Remember that amazing salad I helped to make, then photograph? Here, I’ll refresh your memory:

Nothing like Brussels sprouts glistening in the fall sun! Well, something like that. Up until this point in my 29 years, I had never tried a sprout – at least that I can remember. Now? I crave them. I love that bitter taste that cabbage and sprouts provide. This salad embodied that perfectly.

The above was an absolutely delightful autumn panzanella (a salad with large chunks of bread) with Brussels sprouts, radicchio, and croutons. The bacon bits hidden inside the salad provided not only the grease in which to cook the sprouts but also the depth of flavor expanded by shaves of Parmesan and crunchy croutons.

Basically, I had to remake this salad. So on a lonely Saturday night when Matt was out with friends, I did…and it was excellent.

Autumn Panzanella Salad w/Parmesan Crisps
 (adapted from Kitchen Conservatory)
(serves 2 as a main course, 4 as a side)

Croutons:

• 2 cups cubed crusty bread
• 2 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• salt and pepper

Dressing:

• 1/4 cup EVOO
• 3 tbsp apple cider vinegar
• 2 tbsp apple cider
• 1 tsp thyme
• salt and pepper

Salad:

• 1/2 head red cabbage or full head of radicchio, thinly sliced
• 1 lb Brussels sprouts, trimmed and quartered
• 4 slices bacon cut into 1/2-inch slices
• 1 shallot, finely chopped
• Parmesan cheese, shredded

You’ll want to start the croutons first, since they can sit until you’re done. Preheat the oven to 400 degrees and toss the bread cubes with the oil and garlic, plus salt + pepper, making sure they’re evenly coated. Spread out on a baking sheet with parchment (or nonstick spray) and bake until pale golden brown, 6-8 minutes depending on your oven.

Remove and sprinkle with Parmesan, then make 4 piles of Parmesan on an empty spot on the baking sheet. Bake for 2-3 minutes more, until cheese is melted. Take out and set aside.

Make the dressing while the croutons are baking. Whisk together the vinegar, cider, thyme, salt and pepper. Continue to whisk while slowly drizzling in the oil, then set aside.

Once the croutons are out, start the salad by cooking the bacon until crispy, then transferring to a paper towel to drain. Add the sprouts to the bacon drippings with salt + pepper, cooking until just tender, about 5-6 minutes.

In a large bowl, toss the cabbage/radicchio, sprouts, bacon, shallot, and croutons. Add some of the dressing and toss to coat. I halved the dressing recipe because I had a ton left over, but you may not even use all of the listed recipe. You should NOT have dressing pooling at the bottom of the bowl – you want just enough. Start with a little and test as you go.

Add the Parmesan crisps and you’re good to go!

Everything about this salad just screams autumn and a bite with a combination of all these ingredients will comfort the belly.

  
Happy Friday – and go Cardinals!

Question: How do you like to eat Brussels sprouts? What’s your favorite kind of fall salad?

Recent eats: Pumpkin Crème Soup, Slow Food Mexican Dinner