Fig Panzanella with Prosciutto and Goat Cheese
Written by: Suzanne Lenzer | Published on:
Ingredients
1⁄2 loaf day-old rustic bread
1⁄2 cup extra-virgin olive oil, plus more as needed
2 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 teaspoon honey
Sea salt and freshly ground black pepper
1 small head radicchio
10 to 12 fresh figs, quartered
1⁄2 small red onion, very thinly sliced into half-moons
2 handfuls of baby arugula
6 to 8 slices prosciutto
4 ounces goat cheese
Fresh basil leaves for garnish
Directions
The traditional Italian bread salad, panzanella, is gorgeous when made traditionally: crusty bread, tomatoes, capers, olives, hearts of celery if you like, all sopping up a delectable vinaigrette. But take the main idea, the irresistible day-old bread soaked in tangy goodness, and have some fun. Add syrup-sweet figs, smoky prosciutto, bitter radicchio ribbons, peppery arugula leaves, and some tart goat cheese just at the end. Admittedly a vast departure from the classic, an interpretation that veers away from the expected, but one that echoes the original with deeply vibrant flavors. It’s quite a looker too.
1. Make sure your bread is truly stale—if not, cut the bread into thick slices and then tear the bread into big pieces (about 1 inch) and let it sit out in the air for an hour or more or toast it for a couple of minutes, not for color but just to dry it out. You want about 4 cups of bread.
2. In a small bowl or jar, combine the olive oil, lemon juice, vinegar, and honey with some salt and pepper; whisk or shake well. Taste the dressing and adjust the seasoning as needed.
3. In a large bowl, drizzle the bread with half the dressing, tossing to coat. Cut the radicchio into ribbons and add it to the bowl along with the figs and onion, then toss to combine and let it all sit for a few minutes so the flavors meld. Meanwhile, tear each slice of prosciutto into four or so pieces.
4. Add the arugula to the bowl, along with the prosciutto, and drizzle with more of the dressing. Toss again. Transfer the salad to a large platter and dot it with pieces of the goat cheese and the basil to serve.
Ingredients
1⁄2 loaf day-old rustic bread
1⁄2 cup extra-virgin olive oil, plus more as needed
2 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 teaspoon honey
Sea salt and freshly ground black pepper
1 small head radicchio
10 to 12 fresh figs, quartered
1⁄2 small red onion, very thinly sliced into half-moons
2 handfuls of baby arugula
6 to 8 slices prosciutto
4 ounces goat cheese
Fresh basil leaves for garnish