in Italy

Panzanella

updated

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Ingredients for 4 servings:

  • 1 small salad (lettuce)
  • 100 g arugula
  • 1 m.-large onion(s), red
  • 150g ciabatta
  • 200 g cocktail tomatoes
  • 50 g anchovy fillet(s)
  • 2 tbsp capers
  • 2 sprigs basil
  • olive oil
  • Balsamic vinegar
  • some salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

refined salad with anchovy fillets and capers

Cut the ciabatta into large pieces and toast in olive oil until golden brown. Peel the onion and slice it into thin rings. Wash the lettuce and arugula. Wash and halve the tomatoes, and finely chop the anchovy fillets. Mix the lettuce, onion, arugula, anchovies, capers, and chopped basil. Stir in the ciabatta and season the salad with salt, vinegar, and oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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