Winter Panzanella with Orange, Roasted Beets, and Pomegranate Seeds
Description
To our minds the most masterful use of stale bread occurs in Italian cuisine, where a few leftover slices are the basis for a most heavenly salad with fresh summer tomatoes, cucumbers, and basil.
Ingredients
- 4 cups 1/2-inch bread cubes, cut from stale baguette or similar bread
- 1/4 cup extra virgin olive oil, plus more for roasting beets and toasting bread
- 2 medium purple beets, peeled and cut into 1-inch cubes
- 1 1/2 tablespoons balsamic vinegar
- 3 tablespoons fresh orange juice
- 1/4 teaspoon minced garlic
- salt
- 2 large oranges
- 2 cups leafy greens such as romaine, escarole, or butter lettuce, torn or cut into bite-size pieces
- 2 cups arugula, torn or cut into bite-size pieces
- 1/2 cup flat leaf parsley, roughly chopped
- 1/2 cup mixed herbs such as cilantro, chives, and dill, roughly chopped
- 1/2 cup diced celery
- 1 tablespoon bottled capers, drained
- 2 ounces feta cheese, cut into small cubes
- 1/3 cup pomegranate seeds
Directions
- Preheat oven to 350° F. Place bread cubes on a baking sheet. Drizzle with a little olive oil and toss to coat. Toast bread in the oven until golden and crisp (5 to 10 minutes). Remove from the oven and cool.
- Turn the oven temperature up to 400° F. Place beets into a glass or ceramic casserole dish, drizzle with a bit of oil, add a splash of water, cover with foil and roast until tender (about 45 minutes). Cool.
- Whisk oil, vinegar, orange juice, garlic, and a pinch of salt together in a small bowl.
- Cut the rind off the oranges (catching as much juice as possible in the dressing bowl) including the white pith just below the skin. Cut the oranges crosswise into slices, then separate or cut the rounds into triangular segments. Squeeze any remaining juice from the peel into the dressing.
- Place bread cubes, oranges, greens, herbs, celery, and capers into a large bowl. Toss with dressing and allow the salad to sit for at least 10 minutes so the bread can soak up the dressing. Stir periodically. Top with beets, cubed feta, and pomegranate seeds before serving.
