Creamy Panzanella Salad
with Beets, Apple & Toasted Walnuts
Cooking time
30 minutes
Servings
2/4
Calories
680 /serving
Panzanella is a classic Tuscan salad that casually throws together veggies with soft and crunchy bread. We love any excuse to toast up croutons, the perfect delivery vehicle for our creamy apple cider and sour cream dressing! Instead of the typical tomatoes, you’ll toss said croutons with beets and apple, walnuts, mint and feta cheese, then enjoy this veg-packed Mediterranean-style meal for a little sunshine on the inside.
We will send you:
- 1 Shallot (or onion)
- 225g Yellow beets
- 1 Apple
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of mint
- 15ml Apple cider vinegar
- 25g Chopped walnuts
- 60g Feta
- 43ml Sour cream
- 1 Ciabatta roll (or Parisian baguettine)
Contains: Barley, Milk, Sulphites, Walnuts, Wheat
You will need:
Large pot
Large pan
Strainer
Salt & pepper (S&P)
Oil
Peeler
Total Fat
40 g
Saturated Fat
10 g
Sodium
740 mg
Total Carb
64 g
Sugars
22 g
Protein
19 g
Fibre
8 g
Preparation
Boil the beets
Bring a large pot of salted water to a boil. Peel and medium-dice the beets. Pick the mint leaves off the stems; roughly chop the leaves. Add the beets to the pot of boiling water and boil, 15 to 20 min., until tender. Drain and rinse under cold water. Once cool, transfer to a large bowl. Add ½ the mint, a drizzle of oil and S&P; toss well.
Mise en place
Meanwhile, core and cut the apple into matchsticks (or small-dice); toss with a splash of the vinegar to prevent browning. Halve, peel and thinly slice the shallot. Medium-dice the ciabatta.
Toast the walnuts
Heat a large, dry pan on medium-high. Add the walnuts and toast, stirring frequently, 1 to 2 min., until fragrant and lightly golden. Transfer to a small bowl and reserve the pan.
Make the croutons
In a medium bowl, combine the ciabatta, a drizzle of oil and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the ciabatta and toast, stirring frequently, 5 to 7 min., until golden and crispy. Set aside to cool.
Make the panzanella & serve
In a second large bowl, combine the sour cream, shallot and remaining vinegar. Slowly stir in 2 tbsp oil and 2 tsp water (double both for 4 portions). Add the baby greens, apple, beets, croutons, walnuts, cheese, remaining mint and S&P; toss well. Divide the panzanella between your plates. Bon appétit!
