Monday, September 20, 2010

A sort of panzanella

In a restaurant review at the weekend, John Lanchester mentioned that panzanella was a dish he liked more in theory than when he actually ate it. The problem is that soggy bread is not appealing; and if you try not to drench bread such as the stale baguette I used above, you might get a salad with very chewy, dry lumps.

This is of course a cobbled-together dish, the infinite variations on which might have only the bread and the vinaigrette as common ingredients.

Hunk of baguette, torn into pieces
Half a pack of feta, cubed
2 tomatoes, cut into fork-sized pieces
1dstsp black olive paste
1dstsp wine vinegar
1/6tsp honey
1/3tsp Dijon mustard
Salt, pepper
2dstsp sunflower oil
1dstsp olive oil

Sprinkle the bread with water, and allow the pieces to soak while you make the vinaigrette and cut up the tomatoes and feta.

Stir the honey, mustard, salt and pepper in the vinegar until dissolved. Add the oils, and whisk until you get an emulsion. Gently fold in the bread and other ingredients, and leave to stand for 20 to 30 minutes, to allow the sauce properly to infuse the bread.

No comments: