Did you ever think to have panzanella salad in winter? Martha Rose Shulman did.
Winter Panzanella with Winter Squash and Sage
1 butternut squash, peeled, seeded and sliced into 1/2-inch moons
8 tablespoons olive oil
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.