Caesar panzanella (bread and tomato salad with an eggless Caesar dressing)
Laura in the Kitchen · ♥ 1.5K likes · 28.9K views · 7 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp anchovy paste
- 2 tbsp parsley
- 2 tbsp capers
- heirloom tomatoes
- stale bread
Use crusty bread a couple of days stale; if fresh, toast it a little in a low oven so it does not turn to mush.
Stale bread, and when to toast
- 1 clove garlic
- whole grain mustard
- Worcestershire
- limone
- red wine vinegar
- salt
In a mini chopper or food processor, put a clove of garlic, whole grain or Dijon mustard, anchovy paste or fillets, a couple of dashes of Worcestershire, a squeeze of lemon, a little red wine vinegar, a pinch of salt and about a quarter cup of extra virgin olive oil; blitz until smooth.
Building the eggless Caesar dressing
- ¼ cup extra virgin olive oil
- grated parm
Add a generous handful of grated parm and blitz just to combine.
Olive oil and parm
- 1 whole shallot
Put the dressing in the bottom of the bowl; halve the tomatoes and thinly slice a shallot into it so the dressing draws out their juices. Add parsley, capers and Castelvetrano olives.
- cast-al-vetrino olives
Tear the bread into rough pieces, discarding any very soft white interior so it holds up in the dressing; toss.
Let sit a good 20 minutes so the bread absorbs the dressing and tomato juices; finish with an extra drizzle of olive oil.