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
Slice a loaf of crusty bread into 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 bread to 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.
Heat a pan with 1/4 tsp of avocado oil until hot and add 1 lb washed and dried shishito peppers. Fry quickly for 5 minutes, aiming for a light char without moving the pan too much. Lightly salt when cooked.
Use a hand zoodler to cut two zucchinis and toss with the extra toasted garlic from the bread pan and a drizzle of oil.
Wash, drain, and cut two romaine hearts into bite-size pieces. Cut 3-5 ripe tomatoes into rustic-sized pieces.
Arrange all ingredients on plates and dress simply when serving with drizzled olive oil, lemon wedges, sea salt, and copious black pepper.
