Serves a Crowd

Panzanella in Nice

by:
August 21, 2013
Author Notes

An imagined version of what a nicoise salad would taste like across the Ligurian Sea, perhaps in a cafe in Lucca. I imagined crunchy toasts with rye and fennel seeds, fresh anchovies, purple potatoes, arugula all covered in a simple vinaigrette. —Hilarybee

  • Serves 6 side dish portions
Ingredients
  • Garlic Rye Croutons
  • 2 cups cubed stale loaf, salt rye or farmer's loaf if you can find it
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Garlic Clove, Minced
  • Sea Salt and Pepper to taste
  • The Salad
  • 1 cup Green Beans, cut in half
  • 2 cups Tiny potatoes, fingerling or smaller
  • 3 cups Arugula
  • 1 cup Cherry tomatoes, halved
  • 1 tin Anchovies packed in olive oil
  • 1 Lemon, juiced
  • 1 teaspoon Dijon Mustard
  • 1/2 tablespoon Honey
  • 1/4 cup Extra Virgin Olive Oil
In This Recipe
Directions
  1. Preheat oven to 375. Toss the bread cubes, olive oil, and minced garlic. Season with Salt and Pepper. Spread the bread cubes evenly on a sided baking sheet. Bake for 20-25 minutes until golden brown and crisp.
  2. Meanwhile, fill a medium saucepan with water and bring to a boil. Prepare a ice bath in a medium bowl you are waiting. Blanch the Green Beans in the boiling water then plunge them into the ice bath. Add the tiny potatoes to the boiling water. Boil for 5-10 minutes, until tender. Cooking time will depend upon the size of the potatoes. Dice the anchovies.
  3. In a large salad bowl, combine the cooled croutons, green beans, potatoes, arugula, tomatoes, and diced anchovies.
  4. Whisk together the lemon juice, mustard, and honey. Drizzle in the olive oil until the mixture is creamy. Add salt and pepper to taste. Pour the dressing over the panzanella salad, making sure to coat everything well.

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Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love. You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com