Fennel Sausage Stone Fruit Panzanella From The Butcher Girls

Ingredients

• For the panzanella:
• 4 links Butcher Girls Porcini Sausage
• 8 to 10 slices stale sourdough bread ends, or fresh bread, cut into 2-inch pieces
• 2 pounds stone fruit of your choice (like apricots, nectarines, or peaches) halved and pitted, divided
• 1 medium red onion, thinly sliced and shocked in ice cold water for 5 minutes
• 1 medium fennel bulb, trimmed and thinly sliced
• Kale or radicchio, thinly sliced (optional)
• 1/4 cup fresh mint, torn
• 1/4 cup fresh basil, torn
• 1/4 cup fresh parsley, torn
• 1/4 cup Parmesan, freshly grated
• For the vinaigrette:
• 1 garlic clove, minced
• 1 small shallot, small diced
• 1 teaspoon capers
• 1 anchovy filet or ½ teaspoon anchovy paste
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon ground black pepper
• 1 lemon, zested and juiced
• Kosher salt, to taste
• 1/4 cup olive oil, plus more to taste

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag