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Lilly’s Table

 
 
© Lillys-Table.com Photo of Panettone Panzanella
 

Tags: Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Panettone Panzanella

 

Italian Panettone bread is cubed, lightly toasted and tossed with roasted Brussels sprouts, onions, pears and bacon if you so choose. This lovely bread salad is a dramatically simplified version of this Panettone Panzanella recipe from Epicurious.

Ingredients

  • 1½ lb brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil, extra virgin, divided
  • 1 red onion, medium, cut in small chunks
  • 1 pear, cored and chopped
  • 2 tablespoons red wine vinegar, more to taste if desired
  • 2 slices bacon, optional
  • 1 lb panettone, cut into cubes

Serving Size: 4 People

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Preparation Instructions

Preheat oven to 425.

Toss the halved Brussels sprouts with a splash of olive oil and a pinch of salt. Spread out on a baking sheet and roast for 12-18 minutes until tender and lightly golden.

Saute the onions in a splash of the olive oil, until tender, about 8-12 minutes. Add in the pear pieces for 2 minutes until barely wilted. Pour in the vinegar and steam lightly for just a few moments.

Drizzle the Panettone cubes lightly with another splash of the olive oil. Roast for about 5 minutes until just golden and toasty.

Saute the bacon strips if using and chop into pieces.

Toss the cubes, Brussels sprouts, onions, pears and bacon, if using. Serve warm or room temperature.