Baked on the Bright Side


Spring Panzanella with Grilled Rudi's

August 9, 2011

SERVES 4-6

With this recipe, I wanted to prepare a dish that starred Rudi’s bread instead of just using it as an ingredient. In the Spring Panzanella, the bread is treated with care and becomes even more delicious as it soaks up the flavors of the dish. While also being simple, healthy and seasonal, this recipe is sure to be a new favorite in your kitchen! Time to prepare: 45 mins

1 small bunch spring beets (about ½ lb)

½ red onion, thinly sliced into quarter moons

Juice of 1 lemon, divided

1 T Sherry vinegar

1 T sugar

Salt and pepper, to taste

5 slices Rudi’s Multigrain Bread

¼ cup olive oil, divided

1 bunch asparagus (about ½ lb)

1 cup fresh peas

1 ½ T chopped fresh mint

1 ½ T chopped fresh parsley

2      oz crumbled goat cheese

1.Cover beets with water and boil until tender, about 30 minutes. Peel and cut each into 8 wedges.
2. Meanwhile, heat oven to 375 degrees and bring a large pot of salted water to a boil over high heat. Also, prepare an ice water bath to be used later.
3. In a small bowl, combine the onion, 1 T lemon juice, Sherry vinegar, sugar and salt and pepper to taste. Let sit, stirring occasionally, while you prepare the remainder of the dish.
4. Heat a grill or grill pan over medium-high heat. Brush both sides of the Rudi’s Multigrain Bread with 2 T of the olive oil. Grill on each side until charred and finish crisping in the preheated oven. Cut each slice into 6 large pieces.
5. Blanch the asparagus in the boiling salted water for 30 seconds, or until crisp-tender. Shock in the ice water bath until cool. Drain and slice into 1-inch pieces on a bias. Blanch the peas for 15-30 seconds; shock and drain.
6. In a large bowl, gently toss together the beets, onions, bread, remaining lemon juice and olive oil, asparagus, peas, mint and parsley. Season to taste with salt and pepper. Let salad sit for 5 minutes and top with crumbled goat cheese before serving.

Recipe by Abbey Florence

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