CLASSIC PANZANELLA SALAD (TUSCAN-STYLE TOMATO AND BREAD SALAD) RECIPE
Dried bread and salted tomatoes make the best version of panzanella salad.
Provided by J. Kenji López-Alt
Categories Quick and Easy Salads Sides
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Meanwhile, preheat oven to 350°F (180°C) and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons (30ml) olive oil. Transfer to a rimmed baking sheet. Bake about 15 minutes, until crisp and firm but not browned. Remove from oven and let cool.
Nutrition Facts : Calories 390 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 4 g, Sodium 817 mg, Sugar 8 g, Fat 25 g, ServingSize Serves 6, UnsaturatedFat 0 g
SEAFOOD SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water.
- Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops.
- Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper.
BREAD AND CRAB SALAD
Here's something really different; crab salad made with bread! Everyone in my family loves this stuff. It's very rich, so for health reasons I don't make it very often. You can also use shrimp or a combination of crab and shrimp. The amount of butter is an estimate, and time doesn't reflect the overnight refrigeration. Let me know what you think!
Provided by Chef PotPie
Categories Crab
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Cut off crusts of bread and discard or save for another use.
- Butter both sides.
- Cut each slice into 16 cubes and refrigerate overnight.
- Next day add Swiss cheese, celery, green onions, crab, and eggs.
- Gently stir in mayonnaise, salt and pepper to taste, and refrigerate until serving time.
Nutrition Facts : Calories 424.4, Fat 25.1, SaturatedFat 10.3, Cholesterol 181.9, Sodium 920, Carbohydrate 32.4, Fiber 1.4, Sugar 4.3, Protein 17.2
SEAFOOD BREAD SALAD
Make and share this Seafood Bread Salad recipe from Food.com.
Provided by Mrs. Mike F
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cube bread.
- Stir all ingredients gently.
- Refrigerate for up to 4 hours.
- Tastes good with tomato soup.
Nutrition Facts : Calories 241.6, Fat 11.4, SaturatedFat 1.8, Cholesterol 64.8, Sodium 677.2, Carbohydrate 21.1, Fiber 1.1, Sugar 3.5, Protein 13.7
EASY SEAFOOD SALAD
A restaurant quality seafood salad--no pasta, just veggies and whatever seafood you choose to add. This is a basic recipe; feel free to add your own spin (shredded carrots, diced green or red peppers, red cabbage, seasonings).
Provided by Jen K
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
- Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 15.7 g, Cholesterol 162.1 mg, Fat 15.7 g, Fiber 3.4 g, Protein 20.5 g, SaturatedFat 2.5 g, Sodium 646.4 mg, Sugar 8.6 g
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BREAD SALAD (PANZANELLA) - CRAVING TASTY
From cravingtasty.com
5/5 (2)Total Time 35 minsCategory Dinner, LunchCalories 370 per serving
- To prepare the vegetables for the salad, core the tomatoes, cut in 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of sugar and toss. Add the sliced cucumbers, red onion and chopped basil and oregano and toss well.
- To prepare the dressing, place the dressing ingredients into a small bowl and whisk together vigorously until well blended.
- Pour the dressing over the vegetables and gently toss. Cover and set aside. You can prepare the salad several hours in advance and let it stand at room temperature to allow the flavors to blend.
- To prepare the bread, lightly brush sourdough bread slices with olive oil or butter on both sides. Place on a foil-lined baking sheet 4-6 inches below the heating element and broil on high until lightly browned, about 2-3 minutes per side. Keep the oven door slightly ajar as you want the heating element to be on the entire time. Remove from the oven, let cool then break into bite size pieces and set aside.
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