Italian salad with panettone croutons

Cooking Salads Italian salad with panettone croutons

Detailed step-by-step description of how to cook the dish "Italian salad with panettone croutons". Try it by all means

Lables: Fish free Shellfish free Soy free
  1. Preheat oven to 170°C. Toss panettone in 1 tablespoon of the oil, place on a baking tray and toast in the oven for 8-10 minutes until golden. Set aside to cool and crisp.
  2. Whisk together vinegar and remaining oil and season to taste. When ready to serve, scatter salad leaves on a large platter, add croutons, fennel, grapes and cheese. Pour over dressing and toss well before garnishing with fennel fronds.

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1 cup diced panettone*
100ml extra virgin olive oil
2 tbsp champagne* or white wine vinegar
4 cups mixed salad leaves
1 baby fennel bulb, thinly sliced, fronds reserved
1 cup seedless white grapes
1 cup seedless red grapes
1 cup cherry bocconcini, torn

Adv

Autors
Preparation time
10
Cooking time
8
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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