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Green Panzanella with Pickled Shallot

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Green Panzanella with Pickled Shallot

Green Panzanella with Pickled Shallot

Green Panzanella with Pickled Shallot might be just the side dish you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 119 calories, 3g of protein, and 8g of fat. It is a good option if you're following a gluten free, primal, and whole 30 diet. This recipe is typical of Mediterranean cuisine. Head to the store and pick up wine vinegar, torn 1 1/2" pieces coun

Instructions

1
Combine shallot and vinegar in a small bowl; seasonwith salt and pepper and toss to combine.
Ingredients you will need
Salt And PepperSalt And Pepper
ShallotShallot
VinegarVinegar
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BowlBowl
2
Let stand 30 minutes.
3
Meanwhile, place tomatoes on a largerimmed baking sheet; season with salt andlet stand 15 minutes.
Ingredients you will need
TomatoTomato
SaltSalt
Equipment you will use
Baking SheetBaking Sheet
4
Transfer 2 tablespoons vinegar from shallotmixture to a large bowl (reserve remainingvinegar with shallots).
Ingredients you will need
ShallotShallot
VinegarVinegar
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BowlBowl
5
Whisking constantly,gradually add oil; whisk until combined.Season dressing with salt, pepper, and morevinegar from shallot mixture, if desired.
Ingredients you will need
ShallotShallot
PepperPepper
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
6
Add tomatoes and their juices to dressingand gently toss to coat.
Ingredients you will need
TomatoTomato
7
Let tomato mixturestand at room temperature until tomatoesrelease more juices and soften slightly,about 1 hour.
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TomatoTomato
1
Meanwhile,preheat oven to 350°F.
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OvenOven
2
Combine bread andgarlic on a large rimmed baking sheet anddrizzle with oil; season with salt and pepper.Squeeze bread pieces lightly with yourhands so they will evenly absorb oil andspread out in a single layer.
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Salt And PepperSalt And Pepper
BreadBread
Cooking OilCooking Oil
Equipment you will use
Baking SheetBaking Sheet
3
Bake bread pieces, tossing occasionally,until crisp on the outside but still chewyin the center, 10-15 minutes.
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BreadBread
Equipment you will use
OvenOven
4
Let croutonscool slightly, then discard garlic.
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GarlicGarlic
5
Add arugula and croutons to bowl withtomato mixture; season with salt andpepper and toss to combine.
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CroutonsCroutons
ArugulaArugula
SaltSalt
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BowlBowl
6
Drain pickledshallot.
7
Serve panzanella topped withpickled shallot.
Ingredients you will need
ShallotShallot
DifficultyHard
Ready In45 m.
Servings6
Health Score36
Dairy FreeGluten FreeVeganVegetarian
CuisinesMediterraneanItalianEuropean
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimal
Dish TypesSide Dish
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