Fennel and Salami Panzanella Salad
Fennel and Salami Panzanella Salad
A healthy salad by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Tossing
  • Cooking Time 15 minutes
  • Yield 4 servings
Ingredients
  • ½ loaf of one-day old sourdough bread, crust removed and bread torn into walnut-size pieces
  • 1 fennel bulb, finely sliced
  • 1 endive, leaves picked
  • 1 bunch of baby beetroot, thinly sliced
  • 1 small handful of parsley leaves
  • 60 millilitres extra virgin olive oil
  • 1 burrata
  • 1 tablespoon white wine vinegar
  • 3 tablespoons capers, drained and dried
  • 1 good quality thin salami (like a saucisson or cacciatore)
Method
  1. Preheat the oven to 170C.
  2. Drizzle 20ml of oil over the bread and toast in the oven until crunchy. Cool slightly.
  3. Heat a splash of oil into a pan over a high heat. Add the caper and fry until crispy. Drain on paper towels.
  4. Arrange the fennel, endive, beetroot, parsley and torn burrata into a serving bowl. Add the salami pieces and sprinkle over the capers. Whisk the vinegar and remaining oil together and drizzle over salad just before serving.

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