Bloody Mary Panzanella Salad
Source: Naomi Webb, Foodwise Staff
Recipe Type: Salads
This recipe takes juicy farmers market tomatoes and amplifies their fresh summer flavor with the zesty, savory taste of a classic Bloody Mary, with a twist on an Italian panzanella salad!
INGREDIENTS
Salad
4 pounds mixed tomatoes (heirloom and cherry), cut into large wedges
2 large Armenian cucumbers, sliced diagonally
4 celery stalks, sliced diagonally
1 cup celery leaves
1 pound green beans, trimmed and blanched
½ cup parsley leaves
¼ cup dill
½ cup thinly sliced shallot or red onion
4 cups sourdough bread cubes
Dressing
½ cup olive oil
1/3 cup lemon juice plus 1 tsp lemon zest
2 tablespoons Worcestershire sauce
2 teaspoons dijon mustard
1 small clove of garlic, grated
2 tablespoons freshly grated horseradish
2 teaspoons celery salt
Hot sauce to taste
½ teaspoon each, smoked paprika and black pepper
PREPARATION
- Whisk together the dressing ingredients in a bowl until emulsified. Taste and adjust seasoning.
- Spread bread cubes on a baking sheet and drizzle with a little olive oil. Toast in a 400°F oven for about 10 minutes, stirring halfway through, until the bread is golden brown.
- Place the tomatoes, cucumber, celery, blanched green beans, shallot, parsley, dill, and celery leaves in a large bowl. Toss gently with the salad dressing. Let sit for 10 minutes for the juices to release and flavors to develop.
- About 5 minutes before serving, fold in the toasted bread so that the bread absorbs some of the dressing, but maintains a little crunch.
