I love Panzanella, you know, the Tuscan bread salad packed with fresh summer vegetables. It is an ideal summer dish just because of the variety and the quality of the vegetables you can get hold of. But the other day I got this idea into my head, why shouldn't I be able to make a winter version of the panzanella? There are seasonal vegetables around, not that many but still and bread is a staple food so why not? So I made this Winter Version Panzanella, who said we have to cook our vegetables just beacuse it is winter?
WINTER VERSION PANZANELLA WITH CARROTS, CELERIAC AND BRUSSELS SPROUTS
carrots
celeriac
Brussels sprouts
stale bread, I used old focaccia but you can take any type of bread. And if you don't have stale bread you can toast it a little
parsley, was in the planned but I forgot to add it, next time I will!
lemon juice
salt
extra-virgin olive oil
- Cut the carrots and the celeraic into thin strips, I used a mandolin to get them really thin. Shred the Brussels sprouts thinly and mix all the vegetables.
- Add lemon juice, salt and olive oil and leave the vegetables to marinate for at least 20-30 minutes.
- Pour away the oil and sprinkle it over the bread that you have previously torn or cut into small pieces or this slices. Leave it to absorb the liquid for a moment before you mix bread with vegetables and serve!
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