Panzanella Salad With Anchovies, Manchego and Citron Zest
I started cooking a lot recently. There is so much to share that it will probably be enough for a few weeks worth of posts. To maintain activity and resolve all culinary questions and to tell you more about things that I cook, I will post some of my selected Instagram recipes here. Promise, there won’t be a lot.
I’m a big fan of Panzanella salad, and especially of bread, which absorbed the aroma of tomatoes and vinegar. Unfortunately, tomatoes in winter and tomatoes in summer is a huge difference, so I decided to make my version without them.
Citron zest is a little sweeter than lemon. In some places, they also call this fruit: Budda’s Hands.
- 1 cup of croutons
- 4 cups of arugula
- 1 tbsp. Red wine vinegar
- 2 tbsp. Olive oil
- 1 Avocado
- 1 Citron
- 6 anchovy fillets
- 20 grams Manchego cheese or any other sheep cheese.
Nutritional value per serving:
- 411 Calories
- 32.3 g Fat
- 21.6 g Carbs
- 8.3 g Fiber
- 1.7 g Sugar
- 8.1 g Protein
I made croutons by placing slices of baguette into a baking tray with olive oil and baked it for 5 minutes at 400F until crispy.
Then I mixed croutons with arugula, 0.5 Tbsp of red wine vinegar, salt and 1 tbsp of good olive oil.
I cut half of my avocado and mixed it into the salad with citron zest.
Put the salad onto the plate and spread four anchovies fillets over the top.
Grate manchego cheese over the top and serve.