"panzanella" Recipe
SWEET CORN, CHERRY TOMATOES, BABA GANOUSH, UMAMI CROUTONS
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Ingredients
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Salad
Umami croutons
Baba ganoush dressing
Dressing & finishing
Method
Baba ganoush dressing
- 1
Char the eggplant
Preheat broiler (or grill) to high. Prick the eggplant a few times with a fork, place on a foil-lined baking sheet and broil 10–15 minutes, turning occasionally, until skin is blackened and flesh is very soft. Alternatively grill over medium-high heat until charred all around.
- 2
Cool and drain
Remove eggplant and let cool 10 minutes. Peel off and discard most of the skin, scoop the flesh into a fine-mesh sieve and let drain 10 minutes to remove excess liquid (press gently).
- 3
Blend ganoush
Transfer drained eggplant to a food processor. Add 3 tbs tahini, 2 tbs lemon juice, 1 tbs olive oil, 1 minced garlic clove, 1/4 tsp smoked paprika and 1/2 tsp salt. Pulse until mostly smooth. With processor running, add water 1 tbs at a time until you reach a thick, pourable dressing consistency (about 2 tbs). Taste and adjust lemon, salt or tahini as needed. Set aside to cool.
Umami croutons
- 4
Prepare and toast bread
Preheat oven to 400°F (200°C). Toss the 4 cups cubed day-old bread with 2 tbs olive oil, 1 tsp soy sauce, 1 tsp minced garlic and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet.
- 5
Bake
Bake 10–14 minutes, stirring once halfway, until croutons are golden and crisp. Remove from oven and let cool. Reserve.
Salad assembly
- 6
Prepare vegetables
If using fresh corn on the cob, remove kernels by cutting along the cob; if using frozen, thaw and drain. Halve 2 cups cherry tomatoes, dice 1 cup seeded cucumber, thinly slice 1/4 cup red onion, and tear 1 cup basil leaves. If using arugula or greens, rinse and spin dry.
- 7
Make vinaigrette
In a small bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.
- 8
Combine salad ingredients
In a large bowl combine the corn, cherry tomatoes, cucumber, red onion, torn basil and optional greens. Add the cooled umami croutons and toss gently.
- 9
Dress and finish
Pour half of the baba ganoush dressing over the salad and toss gently to coat (reserve remaining ganoush to dollop). Drizzle the vinaigrette over the salad and toss lightly to combine. Taste and adjust seasoning with salt and pepper if needed.
- 10
Plate and serve
Transfer salad to a serving platter or individual bowls. Spoon dollops of the reserved baba ganoush across the top (or serve alongside). Garnish with extra torn basil leaves and a light drizzle of olive oil if desired. Serve immediately so croutons remain crisp.
