Pistachio Citrus Panzanella

Serves 4
as a side dish

INGREDIENTS

1 head radicchio, cut into 8 wedges
1 cup pistachio vinaigrette
1 head fennel, thinly shaved
3 Valencia oranges, peeled and segmented
1 cup Castelvetrano Olives, pitted & halved
2 tbsp. vegetable oil
salt & pepper to taste

Pistachio Vinaigrette

1/2 cup white balsamic vinegar
2 tbsp. Dijon mustard
2 tsp. salt
1 tsp. pepper
1 clove garlic, minced
1 shallot, cut into 1 in. pieces
1 1/2 cups olive oil
1/2 cup pistachio, toasted & chopped

Croutons

4 cups baguette, torn into 1 in. chunks
3 tbsp. olive oil
1 tsp. salt
1 tsp. pepper

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All the colors of the rainbow tossed with golden brown croutons.

Images provided by Beth Zink Photography.

Method

Making the Pistachio Vinaigrette

In a bowl, whisk the vinegar, mustard, salt, pepper, garlic, and shallots to combine.
While whisking, gradually stream in the olive oil until emulsified.
Stir in the chopped pistachios.

Making the Croutons

Preheat the oven to 350° F.
Toss the bread with the olive oil, salt, and pepper.
Toast in the oven for 5 mins. or until golden brown.
Cool and reserve.

Finishing the Panzanella

Place the radicchio wedges onto a serving platter.
Top each wedge with 1 tbsp. of the vinaigrette.
In a bowl, toss the fennel, 1/4 cup of pistachio vinaigrette, orange segments, olives, and croutons.
Spoon the mixture over the radicchio wedges.
Serve immediately.

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February, 2021 RECIPE OF THE MONTH

INGREDIENTS

Pistachio Vinaigrette

Croutons