Panzanella
Salads are one of the best ways to use up what's left over in your fridge.
Create some balance in your diet after heavy holiday meals and support multiple systems with vinegar rich salad dressings.
This take on a Panzanella is one we have been coming back to over and over again.
Seasonal chicories like castelfranco, endive, treviso and raddicchio lend a wonderful sweet bitter quality plus add a firm texture. Roasted bell peppers or other meaty peppers make perfect friends with everything else in the salad.
Making Panzanella croutons with bread that is too dry for eating and french toast but not dry enough for breadcrumbs is just perfect.
Add lots of fresh herbs like parsley and mint (more than you think... Keep going) and balsamic vinegar, (more than you think... Keep going) to reconstitute the dry bread after grilling. The herbs and vinegar combined will help put your insides at ease.
What are you favorite winter salads?