HCO Panzanella

Cornbread, about 3 cups, cubed
1/4 c thinly sliced radishes
1/4 c kalamata olives, halved
1/2 c sliced cherry tomatoes
Half red onion, sliced thin
1 cucumber, sliced
1 tablespoon capers
2 cups arugula
1/4 c olive oil
Zest of one lemon
3 tablespoons Hot Crispy Oil
1 TSP salt
1 TSP pepper
Basil, for garnish

Preheat oven to 375 degrees. Arrange cornbread in a single layer on a baking sheet, bake until edges crisp, about 20 minutes. Let cool.

In a mixing bowl, mix olive oil, lemon juice, Hot Crispy Oil, salt and pepper. Toss vegetables and olives in mixture.

On a platter arrange arugula and cornbread. Pour vegetable mixture on top, garnish with basil. Serve cold.



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