AMICI’S EAST COAST PIZZERIA Artichoke Panzanella Salad

Ingredients:

2 Small Romaine Hearts, Chopped

1 Small English Cucumber, Seeded & Chopped

1 Red Onion, Chopped

16 Ripe Cherry Tomatoes, halved lengthwise

8 Marinated Artichoke Hearts, Quartered

2 Tbsp Capers, Drained

1 Small Loaf Country Style Bread, 1 day old, cut into large cubes

1 Tsp Dried Oregano

¼ Cup Parmigiano Reggiano, Finely Grated

12 Basil Leaves, Cut into Chiffonade

3 Tbsp Red Wine Vinegar

¼ cup plus 5 Tbsp Extra-Virgin Olive Oil

Salt & Freshly Ground Black Pepper

For Croutons:

• Preheat oven to 400F

• Toss Bread with Dried Oregano, pinch of Salt and ¼ cup Olive Oil

• Roast on a baking sheet in a single flat layer tossing often until light golden (+/- 10 mins)

• Remove from oven and toss immediately with Parmigiano Reggiano & allow to cool

For Dressing:

• Whisk together Red Wine Vinegar and 5 Tbsp Extra Virgin Olive Oil. Season with Salt and Pepper.

For Salad:

• Put Romaine, Cucumber, Red Onion, Cherry Tomatoes, Artichoke Hearts & Capers in a large bowl and add ¾ of the cooled croutons

• Mix well with your hands

• Pour over the dressing and 1/2 the Basil Chiffonade

• Stir until well coated

• Plate the Salad and garnish with remaining Croutons and Basil Chiffonade

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2. On the Menu Recipe: Crab Catcher’s Cioppino
3. Silver Fox Milkshake from Harry’s of La Jolla
4. On the Menu Recipe: Poseidon’s Halibut Tapenade
5. Corned Beef Hash ala Hennessey’s

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Posted by Staff on Jul 5, 2012. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry