Host Frances Largeman Roth demonstrates how to make panzanella nicoise. But wait, aren’t those two separate salads? Not anymore!
In episode 5 of Gluten Free Tasty, host Frances Largeman Roth demonstrates how to make panzanella nicoise. But wait, aren’t those two separate salads? Not anymore!
Panzanella is a bread salad where a nicoise salad is usually made of olives, tomatoes and other delicious items. We mash these two up to make a delicious healthy salad.
Take two slices of bread and rub with a half garlic clove. Next paint on a table spoon of olive oil, do this to both sides of the bread. Heat a pan to medium heat and add bread to pan until medium brown.
While that's browning you can start on the salad dressing. In a bowl add in two tablespoons of olive oil, two tablespoons of balsamic vinegar and a 1/4 teaspoon of salt and ground pepper. Whisk and set aside.
For our asparagus we want to grill whole in the pan for about 8 minutes. Asparagus are full of folic acid which is great for your heart. While waiting for the asparagus to cook cut up the toasted bread into bite side pieces.
Once the asparagus has turned bright green you can take out of pan. Now that all ingredients are prepped you can assemble the salad.
In a large bowl toss in one cup of canned low sodium garbanzo beans, half a cup of halved cherry tomatoes, half a cup of pitted olives, six fresh basil leaves, and the chopped garlic bread. Next, take the asparagus and cut into two inch pieces. Add to salad bowl and mix!
Garnish with ricotta salada and enjoy!
- 1 large clove garlic, halved
- 3 (1-inch) slices day-old gluten-free bread
- 3 tablespoons extra-virgin olive oil
- 1 pound asparagus, trimmed
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons aged balsamic vinegar
- 1 cup cherry tomatoes, halved
- 1 cup low-sodium canned garbanzo beans, rinsed and drained
- 6 large fresh basil leaves cut
- ⅓ cup pitted nicoise or Kalamata olives
- ¼ cup shaved Ricotta salata
Preheat a grill or a grill pan to medium heat. Rub the cut sides of the garlic over both sides of the bread. Use a brush to distribute 1 tablespoon of the oil into both sides of the bread. Oil the grill or pan and grill the bread on both sides, about 1 minute per side. Transfer to plate. Sprinkle the asparagus with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Grill the asparagus for 8 to 10 minutes, until tender. Transfer to plate. In a large bowl, whisk together the remaining ¼ teaspoon salt and pepper, the remaining 2 tablespoons oil, and the vinegar. Set aside. Cut the grilled bread into 1 inch cubes and the asparagus into 2-inch pieces. Add them to the bowl with the dressing, along with the tomatoes, beans, basil, olives, and ricotta salata. Toss to evenly coat in the vinaigrette and divide among 4 salad bowls. Serves 4
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Frances Largeman-Roth is a nutritionist and cookbook author in New York City.
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Today, I am making my Panzanella Nicoise.
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Panzanella is a bread salad and it's
usually made with day old bread or
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stale bread and a Nicoise salad is usually
made with Nicoise olives and
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other tasty things like tomatoes, I've
kind of done a mash up.
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So the first thing I'm gonna do is I'm
gonna take a halved garlic clove and
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rub it on both sides.
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Then we're gonna take a little pastry
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paint on a tablespoon of olive oil onto
both sides of our bread.
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Give them a little flip.
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[SOUND] This is gonna make them get nice
and golden once we put them in our pan.
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I'm gonna heat my pan to medium and in
goes the bread.
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So about a minute a side.
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You wanna get some nice grill marks on
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While that's in the pan, I'm gonna go
ahead and make the dressing.
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So I've got another 1 tablespoons of the
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2 tablespoons of aged balsamic vinegar and
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I'm gonna use a quarter teaspoon of salt
and freshly ground pepper.
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Give that a nice whisk [SOUND] and set it
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Let's see how our bread's looking.
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We're getting some nice beautiful golden
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Now, for our asparagus.
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What you wanna do is you wanna grill them
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then we're gonna cut them into smaller
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Right now, I'm just gonna season it.
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How's our bread looking?
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Let's take that out of the pan and
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then we take a pound of asparagus, put
that right into the pan.
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These are gonna cook for about eight to
ten minutes on medium.
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Asparagus is really rich in folic acid.
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Folic acid is a really vital B vitamin.
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It's very important for a healthy baby and
it's also very, very good for your heart.
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While we're waiting for
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our asparagus, I'm gonna cut up our bread.
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And you basically just wanna cut it up
into one inch cubes.
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[SOUND] Bite-size pieces.
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I look for gluten-free breads that are
made with brown rice flours.
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To make it a little bit healthier, look
for one that has brown rice.
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Our asparagus is turning nice and bright
green, that's what you wanna look for.
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And I think we can take off our asparagus.
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[SOUND] Beautiful bright green color on
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Let's start assembling the salad.
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Here's our lovely balsamic and olive oil
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Give it another whisk.
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[SOUND] Now I'm gonna toss in a cup of
canned, low sodium garbanzo beans.
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[SOUND] We have half a cup of halved
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[SOUND] We have a third of a cup of
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[SOUND] We have six fresh basil leaves,
which I've just sliced in chiffonade,
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kind of like a ribbon and then our bread.
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[SOUND] Our beautiful grilled bread.
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So I'm gonna take the asparagus.
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[NOISE] I'm just gonna cut them in to 2
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[SOUND] Going to add them to the bowl.
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So we have our Panzanella assembled, it's
looking gorgeous and
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really, really colorful.
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I'm just gonna garnish it with some
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Ricotta Salata is a type of ricotta that's
actually aged and
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salted, it brings a lot of flavor.
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Just take those beautiful shaved pieces of
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layer them on top, give another stir and
there you have it.
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Here's our finished Panzanella salad,
let's give it a try.
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Oh, it looks so good.
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You've got the green asparagus, the red
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the gorgeous Ricotta Salata and of course,
our tasty grilled bread.
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Thank you for joining me on HealthiNation,
I'm Francis Largeman-Roth.
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See you next time.
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