Fresh, healthy and easy, this salad is bursting with flavor and simple enough for the cooking-challenged.
Servings: Makes about 4–6 servings
Ingredients
  • 2 pounds mixed color heirloom tomatoes
  • 1 clove garlic , minced
  • 1/2 cup red onion , sliced thin
  • 2 ounces red wine vinegar
  • 2 ounces extra-virgin olive oil
  • 1 bunch arugula
  • 1 bunch mixed mesclun greens
  • 2 cups cubed sourdough bread
  • Crab Cakes
  • 4 ounces canola oil
  • Wondra flour or all-purpose flour for dredging
  • 1 cup cooked wax beans , cut into 1/2 inch pieces
  • 1 tablespoon basil , julienned
  • 1 tablespoon chopped parsley
Directions
Mix tomatoes, garlic and onion and season with one teaspoon of salt. Let sit 15 minutes. Add liquids and let sit one hour.

Preheat oven to 300°F. Place bread cubes on a sheet tray and dry in oven. Take out and reserve.

Increase oven heat to 450°F. Mix some tomato liquid w/dried sourdough bread cubes and let absorb. Add in tomatoes, wax beans, julienned basil and chopped parsley. Season with salt and pepper to taste.

Place the arugula on bottom of a serving plate. Top with crab cakes, followed by panzanella, then pour liquid over the top for sauce.

Recommended ingredient: Wondra Flour is a slightly granular flour that is excellent for sauces and gravies. It is available in most grocery stores.

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