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For the Panzanella
8 oz cornbread, torn or cut into ¼” chunks
5 oz arugula
1 head of seasonal leaf lettuce, torn
½ lb pecorino romano, shaved thinly
1lb radishes, sliced
1 bunch mint, roughly chopped
1 bunch basil, roughly chopped
For the Vinaigrette
½ cup extra virgin olive oil
3 Tbs lemon juice
1 Tbs white wine vinegar
1 tsp dijon mustard
1 Tbs of the best blackberry jam you can find
Kosher Salt and Fresh Black Pepper to taste
Preheat your oven to 325F.
In a large mixing bowl, toss the cornbread chunks with a large pinch of salt and coat gently in olive oil. Spread in a single layer on a baking sheet and bake until dry and slightly caramelized for about 20 minutes.
When they’re done they should be reminiscent of croutons, with slightly more chew. Once done, set aside and let them cool to room temperature.
In a separate mixing bowl, add the lemon juice, vinegar, mustard, and jam - whisking everything together to incorporate. While whisking, slowly drizzle in the olive oil to make a loose cohesive vinaigrette.
Season with salt and pepper until it tastes good to you, adding a little more vinegar or lemon juice if desired.
Toss all ingredients together in a large salad bowl and coat with the dressing. Enjoy!