Recipes : Recipe Detail

 Add Add to Recipe BoxEmail Send As Email Print Print Recipe

Emerilís Panzanella

Instructions

Heat the oil to hot but not smoking in a large sauté pan over medium heat. Fry the bread in batches and cook until golden, 3 to 4 minutes, stirring often to keep the cubes from sticking. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper. Set aside.
 
Toss the remaining ingredients together in a mixing bowl. Season with salt and pepper. Add the bread cubes and toss again.
 
Arrange the salad on a serving platter and pass to serve.
 
The salad can be made ahead of time and chilled. If this is done, add the bread just before serving.
 
Yield: 4 servings

Ingredients

  • 2 cups olive oil
  • 4 cups cubed Italian or French bread
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons finely chopped fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon minced garlic
  • 4 ripe plum tomatoes, cut into 1/4-inch slices
  • 3 tablespoons chopped red onion
  • 1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
  • 1/2 pound salami in 1 piece, cut into 1/2-inch cubes

Recipe Helpers

Recipe Search Options

Recipe Categories

Prepared Recipe Searches

Recipe Search Tags

Coffee Drinks Breakfast Grilling Chicken The Emeril Lagasse Show Shrimp Crabmeat Salad Blue Cheese Radishes Kids Farm 2 Fork Friday Crowd Party Snack English Tea Scones Cheese Emeril's Table Milkshake Make-ahead Tex-mex Puff Pastry Corn Margarita Cocktail Tomatoes Summer Emeril 20-40-60 Brunch Breakfast Sandwich Jon & Kate Biscuits
Emeril's New Orleans