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Radicchio, Fennel and Olive Panzanella

This summer salad has all the components for a refreshing, healthy addition to any meal. Crispy, homemade croutons, salty olives, the licorice crunch of fennel with the added crunch of radicchio. All tied together with a light and bright herb citrus vinaigrette.

Radicchio, Fennel and Olive Panzanella

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Serves: 4 Total Time: 35 minutes

Ingredients

  • 6 oz. country-style bread, torn into bite-size pieces (about 4 cups)
  • 1 tablespoon finely grated lemon zest
  • ½ cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 1 small head radicchio, torn into bite-size pieces
  • 1 small fennel bulb, thinly sliced
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • ½ cup green olives, pitted, halved
  • 3 oz. aged Manchego cheese, shaved

Instructions

1

Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let cool.

2

Whisk shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.

3

Add radicchio, fennel, parsley, olives, cheese, and bread to dressing; toss to combine.

4

Make Ahead: Salad can be dressed the night before. Cover and chill.

Notes

Recipe from Bon Appetit, Dawn Perry

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