Winter Panzanella

Winter Panzanella

Did you ever think to have panzanella salad in winter? Martha Rose Shulman did.

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I made it for a Super Bowl pot luck we threw at work, and I must say it was quite a hit. It’s nice to have a little green amid of sea of wings and lasagna.lj020516panzanella02

Winter Panzanella with Winter Squash and Sage

By Martha Rose Shulman for the New York Times

1 butternut squash, peeled, seeded and sliced into 1/2-inch moons

8 tablespoons olive oil

Salt

8 ounces stale bread, torn into bite-size pieces (about 5 cups)

2 1/2 tablespoons sherry vinegar

1 teaspoon white balsmic vinegar

1 teaspoon Dijon mustard

1 plump garlic cloved, passed through a garlic press

1 cup thinly sliced celery

3/4 cup thinly sliced radishes

1 1/2 teaspoons chopped fresh thyme

1 1/2 teaspoons chopped fresh parsley

Ground black pepper

2 romaine hearts, washed and torn into pieces

2 tablespoons chopped chives

2 ounce shaved parmesan

2 tablespoon chopped fresh sage

Heat oven to 425 degrees. Line a baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and salt to taste. Roast 25 minutes or until soft and caramelized on the edges, turning the slices over halfway through. Remove from heat.

Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add bread and stir until crisp, 4 to 6 minutes. Remove from heat.

Make the vinaigrette: In a small bowl, whisk together vinegars, salt to taste, mustard, garlic and 4 tablespoons (1/4 cup) olive oil.

Combine bread, celery, radishes, half the squash, thyme, parsley and pepper in a large bowl. Add 1/4 cup vinaigrette and toss together.

Whisk 1 tablespoon olive oil into remaining vinaigrette and toss with lettuce and chives. Place on a platter or in a wide bowl and top with bread mixture. Garnish with remaining squash and the Parmesan shavings. Sprinkle sage over the top, and serve.

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