You are here: Seasoned Cooking » All Issues » July 2008 Issue » This Article » Page 1
July 2008 Issue
Brunch Salad
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Home Cooking

Easy to cook Indian & Fussion Vegetarian cooking.

The Restaurant Store

Check out for professional-quality kitchen supplies-- cutlery, appliances, china, etc. They have great deals and will matc...

Delicious Vermont Maple Syrup Products has three maple syrup producers, Trask Maple Products, The Robb Family Farm, and Shearer Hill Farm offering delicious maple syr...

Lowfat recipes, low cholesterol recipes, tips, and information for a healthy lifestyle are what is all about. Healthy living is...

ABest Kitchen Company

Commercial quality supplies for kitchens, bars, and restaurants at low prices.
Summer brunches are a lovely thing to behold. A blend of traditional breakfast favorites, fresh lunch items and a healthy dose of the fruits and vegetables that are blessing tables everywhere this time of the year. One of my favorite brunch salads is a panzella, an Italian bread salad. This one features roasted asparagus and a wide range of vegetables that is sure to please.

While you can change the selection of vegetables in this salad, I really recommend using the combination suggested here at least once. It's a great blend of salty, sweet, savory and fresh. The addition of olives and the brine from them in the dressing gives it a very sophisticated flavor. It's great alongside stratas and grilled meats, alike. Popovers or muffins play equally well. It's just a nice addition to your brunch spread.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Roasted Asparagus Panzella

  • 1 lb. fresh asparagus, trimmed and cut into bite-sized pieces
  • 2 T. olive oil
  • 2 c. hearty bread cubes -- about 1" cubed
  • 8 oz. grape tomatoes, halved
  • 1 c. halved and sliced cucumber
  • 1/2 c. sliced green onions
  • 1 yellow pepper, sliced and chopped
  • 2 c. sliced green beans, steamed
  • 1 c. kalamata olives
  • 1/2 tsp. finely minced garlic
  • 2/3 c. olive brine
  • 1/3 c. olive oil
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
Toss the prepared asparagus and 2 tablespoons of olive oil together and place in a shallow baking pan. Roast for 20 minutes in a 400 degree oven or until tender and lightly browned. Allow to cool.

Toast the bread cubes until golden, but not brown. Place the bread cubes and asparagus into a large serving bowl. Add the remaining vegetables (tomatoes through olives).

Combine the garlic, olive brine, olive oil, salad and pepper in a small bottle and shake vigorously to combine. Drizzle the dressing over the vegetables and bread and toss well to mix and coat evenly. Serve immediately.

  • Yields: 6 servings
  • Preparation Time: 30 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.