Fustini's Oils and Vinegars
Grilled Panzanella Salad

Add To Favorites

Grilled Panzanella Salad

Reviews

This recipe does not have any reviews yet   be the first to write one

Grilled Panzanella Salad


Submitted by Chef Mike Kenat, Guest Chef

Servings4

Ingredients

Salad 
  • 8 oz tomatoes, diced
  • 4 oz asparagus, trimmed
  • 1 tsp Fustini’s Gremolata olive oil
  • 1 oz shallot, minced
  • ¼ oz basil, chiffonade
  • ¼ oz parsley leaves
  • ¼ oz parsley stalks, minced
  • ¼ oz green onions, thinly sliced
  • ¼ oz chives, 1/2 inch slices
  • Drizzle Fustini's Balsamic Glaze
  • 1 Tbsp Kosher salt
  • 1 Tbsp black pepper
  • Toasted baguette, sliced, to taste

Directions

Step 1. 

Light the grill and gather all mise en place. Mix trimmed asparagus and Fustini's Gremolata olive oil together and season with a pinch of salt and pepper. Rub tomato haves and onion slices with olive oil and place on grill along with asparagus. Quickly grill asparagus and remove from heat and chill. As for the onion and tomato, char one side of it completely and then remove from grill.


Step 2. 

 In a blender, combine charred tomato, onion and Fustini's 12 Year white vinegar and blend until well mixed. Strain mixture over bowl and discard pulp. In bowl of charred liquid, combine Dijon and mix with a whisk. Slowly drizzle in Fustini's olive oil. In a separate bowl combine all ingredients together and mix well. Chop chilled grilled asparagus and mix as well. Toss in charred tomato dressing. Serve over toasted baguette or reserve for later use. Drizzle Balsamic glaze over the top.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More