Smoked Oyster Panzanella
Course: Sides, DinnerCuisine: TuscanDifficulty: EasyServings
4
servingsPrep time
15
minutesMy take on a 16th century recipe rumored to have been created by artist and poet Bronzino. I’ve revisited this dish while trying to stay mostly true to the origins.
Ingredients
1 large cucumber quartered
2 medium size tomatoes
1 red onion
1/2 white onion
1/2 C pimento stuffed green olives
1 red bell
1 yellow bell
3 slices toasted bread
1 bunch cilantro
2-3 tins smoked oysters (can sub sardines, anchovies or none)
3 T dijon mustard
1 bulb garlic finely minced (yes, that much)
1/2 C EVOO
4 T rice vinegar
S&P
Directions
- Toast bread until golden brown then cut into 1 inch chunks
- Chop all veggies except cilantro and garlic into 1/2-3/4 inch chunks
- Add veggies, olives to a bowl and give a gentle mix
- Whisk oil, garlic, mustard, vinegar, S&P until blended well
- Toss dressing gently with veggies and place in chill for 1 hour
- After 1 hour roughly chop cilantro (retain a bit for garnish) and mix into veggies along with oysters (retain a couple for garnish) and bread. Chill for an additional 30 minutes to 1 hour
- Top with a sprig of cilantro and a couple of oysters