Рецепт PICNICS & PANZANELLA
I recently had a conversation over dinner about how people hate certain foods because of how you first ate it. Either the way it was prepared or the ingredients cooked with it, something rubbed you the wrong way and you can't seem to try it again. I think this is true for a lot of people and vegetables, especially brussel sprouts, fennel and sometimes even sweet potato. The dinner we had proved a friend of mine wrong about zucchini, and I enjoyed a chocolate sorbetto more than I even thought I could. If it's done well and to your taste, I think people would like almost anything!
So, as I'm usually completely bored and uninterested with panzanella recipes (soggy bread syndrome), I wanted to make it in a way to prove myself wrong. I used my favorite pantry staple (full post of that coming soon) millet bread, to create non-soggy, delicious croutons that absorb the tangy, fresh and sweet dressing. It is a picnic panzanella, and maybe a quick recipe to use for your 4th of July party. I just hope I can save mine until tomorrow...
PICNIC PANZANELLA
Gluten-free and Vegan
Serves: 4-6
Cook time: 30 minutes
- 4 slices of millet bread, toasted into croutons
- 2 english cucumbers, cubed
- 1 can white northern beans
- 2 teaspoons sweet or red onion, minced
- 2 leaves of kale, shredded
- 1 teaspoon parsley, dried
- 1 teaspoon basil, fresh or dried
- Dressing:
- 2 garlic cloves, minced
- 1 tablespoon dijon mustard
- 1 teaspoon flaxseed oil
- 1/4 cup extra virgin olive oil
- 1/3 cup san marzano crushed tomatoes (or fresh grape tomatoes)
- 3 tablespoons balsamic vinegar
- 1 teaspoon fresh lemon juice
- Fresh lemon zest
1. Cut millet slices into cubes. Toast on a baking sheet with olive oil and sea salt at 375 for 15 to 20 minutes or until crisp and browned.
2. Add mustard, flax oil, olive oil and balsamic into large bowl and whisk together well. Add minced garlic, tomatoes and lemon juice to complete the dressing. Set aside.
3. Prep out all ingredients: cube cucumber, drain and rinse white beans, and shred kale. Add all ingredients and herbs to the large bowl and toss with dressing.
4. Take millet cubes out of the oven and let sit for 10 minutes to crisp up. Add to large bowl and toss well to mix flavors. Eat immediately or hide from yourself.