Winter Panzanella with Orange, Roasted Beets and Pomegranate Seeds

By Ann S • November 18, 2012 • 0 Comments

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Author Notes: To our minds the most masterful use of stale bread occurs in Italian cuisine, where a few leftover slices are the basis for a most heavenly salad with fresh summer tomatoes, cucumbers and basil. We turn to panzanella when our garden overflows with tomatoes—and are heartbroken once the deluge finally runs dry. A few years ago as we contemplated a loaded backyard orange tree it dawned on us that winter fruit would carry our favorite salad through cold weather, sweet citrus supplying the juice that toasted bread ably soaks up. We add other stars of the season too, such as pomegranate seeds and roasted beets, plus a handful of fresh herbs. The quantities are fluid—more or less of any of the fruits and vegetables works just as well. Sometimes we substitute olives for the pomegranate, or fennel for the celery. It just depends on what’s in the fridge.
Toasting the stale bread adds flavor and means it retains a bit of crunch, even while soaking up a generous dose of juice.

- Ann S

Serves 6

4 cups half-inch bread cubes, cut from stale baguette or similar bread
2 medium purple beets, peeled and cut into 1 inch cubes
1/4 cup extra virgin olive oil, plus more for roasting beets and toasting bread
1 1/2 tablespoon balsamic vinegar
3 tablespoons fresh orange juice
1/4 teaspoon minced garlic
Salt
2 large oranges
2 cups leafy greens such as romaine, escarole or butter lettuce, torn or cut into bite-size pieces
2 cups arugula, torn or cut into bite-size pieces
1/2 cup flat leaf parsley, roughly chopped
1/2 cup mixed herbs such as cilantro, chives and dill, roughly chopped
1/2 cup diced celery
1 tablespoon bottled capers, drained
2 ounces feta cheese, cut into small cubes
1/3 cup pomegranate seeds

Preheat oven to 350 degrees. Place bread cubes on a baking sheet. Drizzle with a little olive oil and toss to coat. Toast bread in the oven until golden and crisp (about 5 to 10 minutes). Remove from the oven and cool.
Turn the oven temperature up to 400 degrees. Place beets into a glass or ceramic casserole dish, drizzle with a bit of oil, add a splash of water, cover with foil and roast until tender (about 45 minutes). Cool.
Whisk oil, vinegar, orange juice, garlic and a pinch of salt together in a small bowl.
Cut the rind off the oranges (catching as much juice as possible in the dressing bowl) including the white pith just below the skin. Cut the oranges crosswise into slices. Then separate or cut the rounds into triangular segments. Squeeze any remaining juice from the peel into the dressing.
Place bread cubes, oranges, greens, herbs, celery and capers into a large bowl. Toss with dressing and allow the salad to sit for at least 10 minutes so the bread can soak up the dressing. Stir periodically. Top with beets, cubed feta, pistachios and pomegranate seeds before serving.