Fennel Panzanella Salad

Name: Fennel Panzanella Salad
Total time: 45 min
Yield: 8-10 Servings
Ingredients: ¼cup red wine vinegar; Zest and juice of 2 lemons; 2teaspoons Dijon mustard; 1teaspoon kosher salt; ½teaspoon freshly ground black pepper; 1large shallot, diced; ½cup neutral oil, such as canola or vegetable; ½cup extra-virgin olive oil; 1tablespoon chopped oregano; 1medium red onion; 1tablespoon kosher salt; 1tablespoon sumac; ½cup freshly squeezed lime juice (from 5–6 limes); 6slices sourdough bread, sliced ½-” thick; ½cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2large heads fennel (about 1 pound), fronds removed and ½ cup of them reserved; 6cups arugula, cleaned; ¼cup pomegranate arils; 2cups basil leaves, torn; ¼cup finely grated Parmigiano-Reggiano (finely grated using a rasp grater); Sumac, for dusting

The perfect verdant side for heavier holiday mains.

By Karen Akunowicz
·Nov 9, 2023

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Fennel Panzanella Salad

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