Creamy Panzanella Salad
with Beets & Toasted Pecans
Cooking time
30 minutes
Servings
2/4
Calories
660 /serving
Panzanella is a classic Tuscan salad that casually throws together veggies with soft and crunchy bread. We love any excuse to toast up croutons, the perfect delivery vehicle for our creamy apple cider and sour cream dressing! Instead of the typical tomatoes, you’ll toss said croutons with beets and apple, along with toasted pecans, mint and feta cheese. Then enjoy this veg-packed Mediterranean-style meal for a little sunshine on the inside.
We will send you:
- 1 Shallot (or onion)
- 340g Beets (red or yellow)
- 1 Apple
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of mint
- 15ml Apple cider vinegar
- 25g Pecan halves
- 60g Feta
- 43ml Sour cream
- 1 Ciabatta roll
Contains: Milk, Sulphites, Pecans, Wheat, Barley
You will need:
Large pot
Large pan
Strainer
Olive oil
Salt & pepper (S&P)
Oil
Peeler
Total Fat
38 g
Saturated Fat
10 g
Sodium
780 mg
Total Carb
69 g
Sugars
26 g
Protein
18 g
Fibre
10 g
Preparation
Boil the beets
Bring a large pot of salted water to a boil. Peel and medium-dice the beets. Pick the mint leaves off the stems; roughly chop the leaves. Add the beets to the pot of boiling water and boil, 15 to 20 min., until tender. Drain and rinse under cold water. Once cool, transfer to a bowl. Add ½ the mint, a drizzle of olive oil and S&P; toss well.
Mise en place
Meanwhile, core and cut the apple into matchsticks (or small-dice); toss with a splash of the vinegar to prevent browning. Halve, peel and thinly slice the shallot. Medium-dice the ciabatta.
Toast the pecans
Heat a large, dry pan on medium-high. Toast the pecans, stirring frequently, 2 to 3 min., until fragrant and lightly golden. Transfer to a cutting board. Once cool enough, roughly chop. Transfer to a small bowl. Reserve the pan.
Make the croutons
Toss the ciabatta with a drizzle of oil and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Toast the ciabatta, stirring frequently, 5 to 7 min., until golden and crispy. Set aside to cool.
Make the salad & serve
In a large bowl, combine 2 tbsp olive oil, 2 tsp water (double both for 4 portions), the sour cream, shallot and remaining vinegar. Add the baby greens, apple, beets, croutons, pecans, cheese, remaining mint and S&P; toss well. Divide the salad between your plates. Bon appétit!
