I'm becoming one of *those people*. You know, the people who won't stop talking about their dog(s) and everyone is like yeah we get it you love your dog whatever we don't care. The other day I casually said, "I love Fox more than I love myself, he's so great!" and everyone was like "erm..." But, hey, I talk in extremes. So, that's where I'm at in my life, how are you?
Other things I'm currently obsessing over:
So, anyhow, I made a bread salad! It's kind of a twist on Panzanella, but instead of just bread and tomatoes, it's a whole bouquet of roasted summer vegetables and some roasted romaine lettuce leaves. I first heard of Panzanella from my #1 ride-or-die gal, Lily, over at Kale and Caramel who made a spring-time version with pickled radishes. I like this dish because it takes maybe twenty minutes to prepare and then you have a bowl of bread and roasted veggies, satisfying your need for carbs and nutrition all at once. Right before serving it, I threw gobs of burrata cheese on top, and you should too! Have a good hump day, loves!
Roasted Vegetable Bread Salad
(serves 6 - 8)
Roughly chop these things:
- 2 heads endive
- 1/2 small purple cabbage
- 1 yellow squash
- 1 zucchini
- 2 small Poblano peppers
Toss them with 1/4 cup olive oil and roast in a roasting pan on high for 5 - 8 minutes until browning. Remove from oven and transport to a bowl to cool down to room temperature.
While that's cooking, chop this stuff:
- 2 hearts of Romaine lettuce
- 1/2 18" baguette
Toss with 1/4 cup olive oil, salt, and pepper, and roast on high in a roasting pan on high for 2 - 4 minutes. Remove from oven and transport to a bowl to cool down to room temperature.
Once all of that is cooked and cooled, do this:
- Slice 1 cup of cherry tomatoes in half and toss it with all of the above ingredients.
- Give a sprinkle of red wine vinegar (optional).
- Serve the salad and top with spoonfuls of burrata and lots of Italian parsley.