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
InstructionsPreheat 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.