Grilled Panzanella Salad with Peaches and Fennel
Ingredients
- nonstick aluminum foil (such as Reynold's Wrap)
- 1 large shallot, sliced thin
- 2 tablespoons white wine vinegar
- 1 teaspoon maple syrup (or sweetener of choice)
- fine sea salt and ground black pepper to taste
- 6 tablespoons extra-virgin olive oil, divided
- 1 clove garlic
- 4 slices hearty bread
- 2 peaches, sliced into wedges
- 2 cups baby arugula
- 1 cup torn basil leaves
- 1 large fennel bulb, halved, cored, and thinly shaved on a mandoline
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Instructions
- Cut a large piece of nonstick aluminum foil; firmly fit it over the grill grate. Preheat an outdoor grill to medium heat.
- Meanwhile, add shallot, vinegar, maple syrup, and 1 to 2 pinches each salt and black pepper to a bowl; set aside until shallot tender, about 10 minutes. Whisk in 4 tablespoons oil until blended. Set vinaigrette aside.
- Cut garlic clove in half; gently rub both sides bread slices with cut sides garlic. Lightly brush each sides bread with 1 tablespoon oil.
- Place bread on the foil-covered preheated grill; cook until toasted and firm, 7 to 10 minutes. Cool off heat.
- Brush peaches with remaining 1 tablespoon oil; season with 1 to 2 pinches salt. Place peaches on the foil-covered grill; cook until lightly browned but firm, 4 to 5 minutes. Set aside off heat.
- Toss arugula and basil together in a bowl. Tear bread into large chunks; add to the bowl. Add peaches and fennel to the bowl; toss in vinaigrette to coat and combine.
Source
Original recipe: View Original