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Categories:
garlic salt olive oil garlic salt Salad green beans potatoes arugula cherry tomatoes anchovies lemon Dijon mustard honey olive oil
Viewed: 25 - Published at: 6 years agoIngredients
- Garlic Rye Croutons
- 2 cups cubed stale loaf, salt rye or farmer's loaf if you can find it
- 1/4 cup Extra Virgin Olive Oil
- 1 Garlic Clove, Minced
- Sea Salt and Pepper to taste
- The Salad
- 1 cup Green Beans, cut in half
- 2 cups Tiny potatoes, fingerling or smaller
- 3 cups Arugula
- 1 cup Cherry tomatoes, halved
- 1 tin Anchovies packed in olive oil
- 1 Lemon, juiced
- 1 teaspoon Dijon Mustard
- 1/2 tablespoon Honey
- 1/4 cup Extra Virgin Olive Oil
Method
- Preheat oven to 375. Toss the bread cubes, olive oil, and minced garlic. Season with Salt and Pepper. Spread the bread cubes evenly on a sided baking sheet. Bake for 20-25 minutes until golden brown and crisp.
- Meanwhile, fill a medium saucepan with water and bring to a boil. Prepare a ice bath in a medium bowl you are waiting. Blanch the Green Beans in the boiling water then plunge them into the ice bath. Add the tiny potatoes to the boiling water. Boil for 5-10 minutes, until tender. Cooking time will depend upon the size of the potatoes. Dice the anchovies.
- In a large salad bowl, combine the cooled croutons, green beans, potatoes, arugula, tomatoes, and diced anchovies.
- Whisk together the lemon juice, mustard, and honey. Drizzle in the olive oil until the mixture is creamy. Add salt and pepper to taste. Pour the dressing over the panzanella salad, making sure to coat everything well.
