Rustic Shishito Panzanella Salad
Ingredients
- 1 loaf crusty bread
- 3 tsp olive oil
- 3 cloves garlic
- 1 lb shishito peppers
- 1/4 tsp avocado oil
- 2 zucchini
- 2 hearts romaine
- 3-5 tomatoes
- 1 lemon
- sea salt and black pepper to taste
Preparation
Prepare garlic croutons
Slice a loaf of crusty bread into 3, 1-inch thick slices.
Heat a large saute pan with 2 tsp extra virgin olive oil and add 3 cloves finely chopped garlic until fragrant and toasty.
Add the bread to the pan and fry each side until golden in the garlicky oil.
Ensure the garlic sticks to the first side so it does not overcook when flipped.
Lightly dust the toasted bread slices with sea salt and set aside to cool.
Once cooled, rip the bread into bite-sized pieces for the salad.
Prepare shishito peppers
Heat a pan with 1/4 tsp avocado oil until hot.
Add 1 lb washed and dried shishito peppers and fry for 5 minutes, aiming for a light char without moving the pan too much.
Salt lightly when cooked.
Prepare zoodles
Use a hand zoodler to cut two zucchini into zoodles.
Toss with the extra toasted garlic from the bread pan and a drizzle of oil.
Prepare salad greens
Wash and drain two romaine hearts, then cut them into bite-sized pieces.
Cut 3 to 5 ripe tomatoes into rustic-sized pieces.
Assemble and serve
Arrange all prepared ingredients on plates.
Dress with drizzled olive oil, lemon wedges, sea salt, and plenty of black pepper when serving.
