Winter Entertaining: Panzanella Salad

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Southern Socials

Panzanella Salad

Panzanella salads are typically served during the summer months when tomatoes & basil are plentiful but they may just as easily feature seasonal ingredients of the moment. The Tuscan based chopped salad makes smart use of stale bread which is typically the main component with pantry staples such as vinegar & olive oil. It may accompany an array of classic Italian specialties such as Zuppa Toscana, Ribollita or Spicy Baked Ziti beautifully. Kale-Orange Panzanella Salad highlights fresh orange segments & nutrient packed kale greens for a lovely recipe to serve partially when entertaining. Look to The Basics: Kale for pointers on how to chop the greens & be certain to use homemade Ciabatta bread as the base for exceptional flavor. Learn how to make a winter version of this salad favorite. 

Kale & Orange Panzanella Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Party Menus RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Pastry Chef Birmingham Alabama

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickKale-Orange Panzanella Salad
make 6 servings

The salad may be served right away or allow it to stand 30 minutes in order for the flavors to meld.

4 cups Ciabatta bread cut into 1/2-inch cubes
4 Tbsp olive oil, divided 
1/2 tsp kosher salt
1 Tbsp white wine vinegar
1 tsp sugar
1/2 tsp Dijon mustard
1 garlic clove, pressed
Freshly ground black pepper
2 cups packed chopped kale
1/2 cup miniature pearl mozzarella
1 Tbsp toasted pine nuts
1 navel orange

Preheat the oven to 350 degrees. Toss together the bread cubes, 2 tablespoons of the olive oil & the salt in a medium bowl. Spread the cubes on a half sheet pan in a single layer. Bake 7 minutes. Remove from the oven. Cool 10 minutes. Whisk together the remaining 2 tablespoons olive oil, the vinegar, the sugar, the Dijon & the garlic in a large bowl. Season with kosher salt & freshly ground pepper to taste. Top with the kale, the mozzarella, the pine nuts & the dried bread cubes then toss all of the ingredients well to coat. Cut the orange into segments & add it to the salad. Season with freshly ground pepper & additional kosher salt, if desired. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Section An Orange

Oranges offer bright color & flavor to a variety of recipes. Look to The Basics: How To Section An Orange for an additional visual regarding the procedure & follow this simple technique to create beautiful citrus segments.

The Basics. How To Section An Orange By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking Baking Tutorials Modern Southern Socials Party Menus Game Day Entertaining Birmingham Alabama TV Cooking Personality Pastry Chef rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Slice a small portion of the orange away on the bottom of the fruit & position the flat side on a cutting board. Using a paring knife, slice 1 1/2-inch pieces of the the pith & rind away in sections all around the orange. Next, turn the fruit on its side. Use the paring knife to slice the orange segments between each white portion of the inner pith from top to bottom & remove them. You may then peel back the pith to work on the next segment. Add the fruit to a variety of your favorite recipes.

The Tune
“When The Sun Comes Out” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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