Login

Willkomen zurück, bitte gebe deine Zugangsdaten ein!

Passwort vergessen

Anmeldung erfolgt in Kürze...
Fleebs-Logo
Details werden geladen...

Chili Crisp Panzanella Recipe | Epicurious

Take panzanella up a notch by mixing chili crisp into golden-brown bread cubes to add the right amount of heat and savory notes to this refreshing salad.

Rezept

Zutaten:

  • 3 Tbsp. extra-virgin olive oil
  • 3 cups cubed sourdough bread, cut into 1-inch cubes
  • 2 Tbsp. chili crisp
  • 3 Tbsp. rice vinegar
  • 3 Tbsp. chili crisp
  • 1 tsp. Dijon mustard
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 lemon, zested and juiced
  • ½ cup extra-virgin olive oil
  • 2 large tomatoes, cut into 1-inch cubes
  • 2 cups (1 pint) heirloom cherry tomatoes
  • 1 English cucumber, unpeeled, seeded, and cut into ½-inch slices
  • 1 cup chopped bell pepper, cut into 1-inch pieces
  • ½ medium red onion, thinly sliced
  • 30 fresh basil leaves, julienned

Arbeitsschritte:

  • To make the crispy bread cubes: In a large skillet or sauté pan over medium-low heat, add the olive oil. Working in batches, add the bread cubes to the pan, just enough to cover the bottom. Be sure not to overcrowd. Lightly fry them, frequently tossing, for 5 minutes, or until the sides are nicely browned. Repeat with the remaining bread cubes until all are equally cooked and lightly fried. Transfer the bread cubes to a large bowl and drizzle the chili crisp on them while still hot. Toss thoroughly so that the chili crisp fully coats the crispy bread cubes. Set aside.
  • To make the vinaigrette: In a medium bowl, add the rice vinegar, chili crisp, mustard, salt, pepper, lemon zest (roughly 1 tsp.), and lemon juice (roughly ¼ cup), and whisk everything to combine. While whisking, drizzle in the olive oil to emulsify the sauce.
  • To make the salad: In a large bowl, mix both types of tomatoes, cucumber, bell pepper, red onion, and basil. Add the bread cubes and pour in about half of the vinaigrette. Toss thoroughly. Taste and season with more vinaigrette, salt, and pepper if desired.
  • Let sit for 20 to 30 minutes before serving to soak up the dressing.
  • The leftovers can be stored in an airtight container at room temperature for up to 1 day. You can refrigerate it, but it will affect the texture of the tomatoes and bread cubes.

Ähnliche Seiten