Servings: Makes about 4–6 servings
Ingredients 2 pounds mixed color heirloom tomatoes1 clove garlic , minced1/2 cup red onion , sliced thin2 ounces red wine vinegar2 ounces extra-virgin olive oil1 bunch arugula1 bunch mixed mesclun greens2 cups cubed sourdough breadCrab Cakes4 ounces canola oilWondra flour or all-purpose flour for dredging1 cup cooked wax beans , cut into 1/2 inch pieces1 tablespoon basil , julienned1 tablespoon chopped parsley
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.