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Autumn Panzanella from Viking River Cruises

Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Salad, Side Dish
Cuisine: Italian
Keyword: cruise line recipes, panzanella, salald, side dish, viking river cruises
Servings: 6
Author: Atlastravelweb.com

Ingredients

  • 2 tbl extra virgin olive oil
  • 5 garlic cloves roasted and mashed
  • 3 cups ciabatta bread cut into 1-in (2-mm) cubes
  • Kosher salt to taste
  • 2 tbl Dijon mustard
  • 1/4 cup white balsamic vinegar
  • 3/4 cup canola oil
  • 10 sage leaves
  • Freshly ground pepper to taste
  • 1 dash Extra virgin olive oil, as needed
  • 1 cup butternut squash peeled and finely diced
  • Kosher salt to taste
  • 1/2 cup parsnip peeled and finely diced
  • 1 15 oz can gigante or other large white beans rinsed and drained
  • 1/4 cup green onions thinly sliced
  • 4 cups loosely packed mesclun mix or arugula
  • Freshly ground pepper to taste
  • 2 oz ricotta salata, shaved optional

Instructions

  • Croutons: Preheat oven to 350°F (176°C).
    Place a large oven-safe skillet over medium heat, add olive oil and mashed garlic, stirring to combine.
    Add bread; season with salt.
    Stir occasionally until bread is golden on several sides, about 3 minutes. Place skillet in oven and bake, stirring once or twice, until bread is golden brown, about 7 minutes.
    Remove from oven; transfer to paper towels to cool.
  • Vinaigrette: Place mustard, vinegar and a few pinches of kosher salt into the work bowl of a blender. With motor running on medium, slowly drizzle in half the canola oil. Add sage leaves, turn up speed to high and drizzle in remainder of oil. When all oil has been incorporated, vinaigrette should be pale yellow-green and thick enough to coat a spoon. Adjust seasoning with salt and pepper.
  • Salad: Place a large frying pan over medium heat and add a thin film of olive oil. When hot, toss in butternut squash and a few pinches of kosher salt. Cook until golden brown along edges, stirring frequently, about 7 minutes.
    When squash is tender, transfer to paper towels; cool to room temperature. Repeat process with parsnips.
    When ready to serve, place croutons, squash, parsnips, beans, green onions and greens in a large bowl. Add vinaigrette to taste; toss; season with salt and pepper.Divide among plates and garnish with ricotta salata before serving.