Panzanella-Salad-with-Grapes-and-Radicchio_v1_current

DIRECTIONS

In a small bowl, combine the olive oil, vinegar, juice, zest, honey, mustard, tarragon, parsley, salt, and pepper.
Set aside.

Heat grill or grill pan to medium high.  Using a brush, lightly coat the bread and onion slices with olive oil.  Season with salt and pepper.  Place the onion slices on the grill.  Cover and cook until charred, about 4 minutes, then flip and cook, covered, for another 2-3 minutes.  Set aside.  Grill the bread for 3 minutes or until toasted.  Flip and grill another minute.  Set aside.  Roughly chop the grilled onions and the bread into 1” square pieces. 

In a large bowl, combine the onions, bread, salt, pepper, grapes, radicchio, cucumber, and pistachios.  Add the salad dressing and gently toss to combine.  Divide the salad into 6 equal servings and top each with goat cheese.

Ingredients

Dressing
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 tablespoon orange juice
1 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon Dijon-style mustard
2 teaspoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon pepper

3 (1-inch thick) slices whole grain rustic bread
3 (1-inch thick) slices of red onion
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 cup red California grapes
3/4 cup green California grapes
1 cup roughly chopped radicchio
1 cup large-dice English cucumber
1/4 cup chopped pistachios
2 ounces goat cheese, crumbled

DIRECTIONS

In a small bowl, combine the olive oil, vinegar, juice, zest, honey, mustard, tarragon, parsley, salt, and pepper.
Set aside.

Heat grill or grill pan to medium high.  Using a brush, lightly coat the bread and onion slices with olive oil.  Season with salt and pepper.  Place the onion slices on the grill.  Cover and cook until charred, about 4 minutes, then flip and cook, covered, for another 2-3 minutes.  Set aside.  Grill the bread for 3 minutes or until toasted.  Flip and grill another minute.  Set aside.  Roughly chop the grilled onions and the bread into 1” square pieces. 

In a large bowl, combine the onions, bread, salt, pepper, grapes, radicchio, cucumber, and pistachios.  Add the salad dressing and gently toss to combine.  Divide the salad into 6 equal servings and top each with goat cheese.

Notes

This is a Vegetarian recipe
This is a Healthy-fats recipe

Servings

Makes 6 servings

Nutritional Information

Nutritional analysis per serving:  Calories 283;  Protein 7g;  Carbohydrate 33g;  Fat 15g (48% Calories from Fat);  Saturated Fat 3.5g (11% Calories from Saturated Fat);  Cholesterol 8mg;  Sodium 387mg;  Fiber 3g.