Winter panzanella

Prep 20 min
Total 30 min
Serves 4



4 slices
Italian bread, preferably day-old, cut into 1-in. cubes
1/4 cup
olive oil, divided
1/4 cup
slivered almonds
1 tbsp
2 tbsp
1/8 tsp
thinly sliced fennel bulb, (fronds reserved)
1/4 cup
finely chopped parsley
oranges, segmented
1/2 140-g log
goat cheese, crumbled


  • PREHEAT oven to 400F.
  • TOSS bread cubes with 1 tbsp olive oil on a baking sheet until coated. Season with fresh pepper. Bake for 5 min. Remove from oven and stir. Push bread to one side of pan. Add almonds to other side of pan. Return to oven and bake until nuts and bread are toasted, 5 more min.
  • WHISK remaining olive oil with lemon zest, lemon juice and salt in a large bowl. Season with fresh pepper. Add toasted bread, fennel and parsley. Toss to coat. Divide among 4 plates. Top with toasted almonds, oranges, goat cheese and reserved fennel fronds.


Calories 374
Protein 10 g
Carbohydrates 36 g
Fat 22 g
Fibre 7 g
Sodium 367 mg
Excellent source of vitamin C

How to prepare fennel

Issue: March 2016

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Photo credit: Photo, Roberto Caruso.

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