Panzanella Salad
You can never have too many Mediterranean recipes, so give Panzanella Salad a try. This lacto ovo vegetarian
Autumn Panzanella Salad
Details
- Servings: 8
- Dish: salad
Cuisine
- italian
Ingredients
- 12 oz. ciabatta, torn into 1 1/2″ pieces
- 3⁄4 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 10 oz. pancetta, cut into 2″ strips
- 2 shallots, thinly sliced
- 1⁄4 cup red wine vinegar
- 1 1⁄2 tbsp. lemon juice
- 1 tbsp. finely chopped thyme
- 1⁄2 tbsp. finely chopped rosemary
- 1 tbsp. honey
- 5 cups baby arugula
- 1⁄2 cup pine nuts, lightly toasted
- 1⁄2 cup dried cranberries
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