Harvest Panzanella
Recipe courtesy of Colin Moody, CEC, PC II, Executive Chef, The Club at Pasadera (Monterey, Calif.)
Ingredients
- shiitake or other mushrooms - 1 lb., sliced and roasted
- delicata squash - 1 ea., seeded, sliced thin and roasted
- red onion - 1/3 ea., diced
- baby kale - 3 cups
- fresh sage - 6-8 leaves, sliced thin
- olives - 1/4 cup (optional)
- croutons - 1/4 cup
- parmesan - 1/3 cup, shaved
- extra virgin olive oil or avocado oil - 2 Tbsp. (Chef's note: Use a little truffle oil for a level-up.)
- balsamic syrup - 1 Tbsp. (or your favorite vinegar)
- sea salt - to taste
- pepper - to taste
- toasted pepitas or pine nuts - 1 Tbsp., optional
Instructions
- Place all ingredients in a large bowl.
- Toss well.
- Serve. (Note: This recipe serves two entrée salads or four starter salads.)
