Winter Panzanella
Erin Kunkel
Yields 6 Servings
AuthorAlana Stipech

Refreshing yet comforting, a winter panzanella offers the key to low-stress holiday hosting. It’s simple, quick, and an all-around favorite, so you can easily switch out ingredients and make it what you want. Bonus: The sturdy radicchio won’t wilt, so you can prep this in advance.

How to Make It

1

To make the croutons: Preheat oven to 400°F. Break rye bread into bite-size pieces and toss with olive oil, salt, and pepper on a baking sheet. Spread into one layer. Bake 10–15 minutes, until golden and slightly crunchy. Let cool.

2

To make the dressing: Combine mustard, vinegar, honey, olive oil, salt, and pepper in a medium bowl and whisk until smooth. Add the red onion to the dressing, letting it soak while the croutons bake.

3

To make the salad: Gently combine radishes, radicchio, and fennel slices in a large bowl, along with the croutons, dressing, and onions. Shave Parmigiano Reggiano over top and garnish with the fennel tops and mint leaves.

Ingredients

FOR THE CROUTONS
 1 loaf day-old rye bread
 2 tbsp extra-virgin olive oil
 kosher salt and fresh black pepper, to taste
FOR THE DRESSING
 1 ½ tsp Dijon mustard
 1 ½ tbsp balsamic vinegar
 2 tsp honey
 2 tbsp extra-virgin olive oil
 kosher salt to taste
 fresh black pepper to taste
 ½ medium red onion, thinly sliced
FOR THE SALAD
 6 medium radishes, thinly sliced
 1 medium head radicchio, chopped into approximately 2-inch pieces
 1 medium fennel bulb, sliced thinly or shaved on a mandolin, with tops set aside for garnish
 Parmigiano Reggiano, for shaving
 8 fresh mint leaves, torn into small pieces

Directions

1

To make the croutons: Preheat oven to 400°F. Break rye bread into bite-size pieces and toss with olive oil, salt, and pepper on a baking sheet. Spread into one layer. Bake 10–15 minutes, until golden and slightly crunchy. Let cool.

2

To make the dressing: Combine mustard, vinegar, honey, olive oil, salt, and pepper in a medium bowl and whisk until smooth. Add the red onion to the dressing, letting it soak while the croutons bake.

3

To make the salad: Gently combine radishes, radicchio, and fennel slices in a large bowl, along with the croutons, dressing, and onions. Shave Parmigiano Reggiano over top and garnish with the fennel tops and mint leaves.

Winter Panzanella

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