avec échalotes marinées et vinaigrette aux tomates
Si vous aimez les croûtons, cette salade panzanella est faite pour vous! Une quantité généreuse de croûtons croustillants aromatisés à l'ail absorbe tous les meilleurs produits de l'été.
Allergens
Utensils
Tags
Bocconcinis
100 g
Petit pain ciabatta
2 unit(s)
Mélange roquette et épinards
56 g
Fruit à noyau
1 unit(s)
Tomato
1 unit(s)
Tartinade à l'ail
2 tbsp
Mini concombres
1 unit(s)
Pesto de tomates séchées au soleil
0.25 cup
Échalote
1 unit(s)
Vinaigre de vin rouge
2 tbsp
Huile
1 tsp
Sucre
2.25 tsp
Sel
0.25 tsp
Poivre
0.125 tsp
- Peel, then cut shallot into 1/8-inch slices.
- Add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Halve ciabatta horizontally, then cut into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add garlic spread, swirling pan until melted, 30 sec.
- Add ciabatta. Reduce heat to medium. Season with salt and pepper. Cook, stirring often until golden-brown and crisp, 5-8 min. (NOTE: For 4 ppl, cook croutons in 2 batches using half the garlic spread per batch.)
- Transfer to a plate.
- While croutons toast, thinly slice cucumber.
- Cut tomato into 1/2-inch peices.
- Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.
- Cut or tear mozzarella into 1/2-inch pieces.
- Add mozzarella, stone fruit and 1 tsp (2 tsp) oil to a small bowl. Season with salt and pepper, then toss to combine. (TIP: Use the best olive oil you have on hand to enhance flavour.)
- Add half the pesto, 2 tbsp (4 tbsp) pickling liquid and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.
- Strain pickled shallots
- Add tomatoes, cucumber, pickled shallots and arugula-spinach mix to bowl with vinaigrette. Toss to coat.
- Add croutons. Toss to coat.
- Divide panzanella between bowls.
- Top with mozzarella-stone fruit mixture.
- Drizzle remaining pesto overtop.
650
kcal
Calories
33
g
Fat
10
g
Saturated Fat
67
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
21
g
Protein
30
mg
Cholesterol
1160
mg
Sodium
0.4
g
Trans Fat
700
mg
Potassium
850
mg
Calcium
7.5
mg
Iron
avec guacamole acidulé