Clementine Tomato Panzanella
with Ciabatta and Marinated Bocconcini
A burst of sunshine on a rainy spring day! This twist on an Italian classic features beefsteak tomatoes, juicy clementines, toasted ciabatta and crisp spring mix, all tossed with briny pickled shallots for the perfect acidic punch!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tomate
56 g
Mélange printanier
1 pièce(s)
Clémentine
1 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
1 pièce(s)
Échalote
100 g
Bocconcinis
(Contient Lait)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
Pas inclus dans votre livraison
¼ cc
Sel*
2 cs
Huile*
0.06 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Halve ciabatta. Cut or tear bocconcini into bite-sized pieces. Cut tomato into 1/2 inch pieces. Peel, then thinly slice shallot. Peel, then separate clementine into segments. Using a fork, whisk together vinegar and 2 tbsp oil in a large bowl. Add bocconcini, shallots and tomatoes. Season with 1/4 tsp salt and pepper, then toss to coat.
Using a toaster or toaster oven, toast ciabatta until golden-brown, 1-2 min.
Cut or tear ciabatta into bite-sized pieces. Add spring mix, clementine segments and ciabatta to the bowl with marinated tomatoes and bocconcini. Toss to combine.