Saturday, January 8, 2011

Panzanella-and-Sausage Salad

Sam and I branched out a little bit and tried this very interesting looking dish for dinner tonight. It turned out actually REALLY good. Now I didn't have everything that this dish called for but here is the original recipe and then I will let you know what I used. Enjoy.
~UPDATE~ This is my all time favorite recipe ever. I make this all the time now and it never gets old. Its good hot, its good cold, its good at room temperature. I don't put the bread in the bowl if I plan to have leftovers I just serve the rest of it on top of some crunchy grilled french bread.

Four 3/4-inch-thick slices italian bread
1/4 cup extra-virgin olive oil
2 plum tomatoes, finely chopped
1 clove garlic, finely chopped
2 TBSP red onion, minced
Salt and pepper
2 tablespoons red wine vinegar
1/4 cup grated parmesan cheese
5 fresh basil leaves, cut into ribbons
4 italian sausage links (about 1 pound)
1.Preheat a grill to medium. Brush the bread slices with 2 tablespoons olive oil. In a large bowl, combine the tomatoes, onion and garlic; season with 1/2 teaspoon each salt and pepper. Let stand for 15 minutes. Add the vinegar and remaining 2 tablespoons olive oil.

2.Meanwhile, arrange the bread on the grill and toast on one side, about 2 minutes. Flip and top with half of the cheese; cover and grill for 2 minutes. Let cool slightly, then cut into cubes and add to the tomato mixture. Stir in the basil.

3.Pierce the sausages with a fork, arrange on the grill, cover and cook, turning once, until cooked through, about 10 minutes. Thickly slice the sausages and add to the bread salad. Divide among 4 plates and top with the remaining cheese.

**Randi's Side Notes**
~ So I didn't have any Italian bread lying around but I did happen to have some french bread. Yes I realize those aren't at all the same but when I put the olive oil on I added lots of Italian Seasoning from the McCormick Grinders. It tasted pretty good.
~ Instead of using the sausage links, I bought the roll of italian sausage and broke it up really small. I thought it tasted just fine. But the links def. work a lot better.
~ One thing I think I will do for next time, is not put the bread in the salad though. I think next time I will just have the sliced crunchy bread and then pile the salad on top of it. I think that would help the rest of the salad save better if I had leftovers. We will have to see on that one. **DO THIS** If you plan on leftovers then the bread will go soggy.

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