Winter panzanella

1

PREP TIME

20 min

TOTAL TIME

30 min

Serves

4

Winter panzanella

Photo, Roberto Caruso.


Ingredients

  • 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 lemon zest
  • 2 tbsp lemon juice
  • 1/8 tsp salt
  • 1 thinly sliced fennel bulb , (fronds reserved)
  • 1/4 cup finely chopped parsley
  • 3 oranges , segmented
  • 1/2 140-g log goat cheese , crumbled

Instructions

  • 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.

How to prepare fennel

Nutrition (per serving)

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