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!