Summer Panzanella Salad with Beans, Corn, Beets, Burrata and Croutons

Summer Panzanella Salad with Beans, Corn, Beets, Burrata and Croutons
  1. Candy beets
  2. ½ cup basil leaves
  3. ¼ cup oil
  4. ½ t. salt
  5. Velour purple beans, trim one end
  6. Mirai Bi Color sweet corn, shucked
  7. ¼ cup oil
  8. 4 slices of country bread, hand torn
  9. Burrata or fresh mozzarella
  10. 8 oz. Arugula
  1. Heat oven to 400.
  2. Trim ends of beets and lay on a piece of foil (no more than 4 beets per packet). Drizzle a little oil on beets and season with salt and pepper. Wrap package tightly and place on a parchment lined sheet tray. Roast for 20 – 60 minutes depending on size of beets. Beets should be fork tender. When cool enough to handle, remove skin and slice into ¼” slices. (Optional to wear gloves.)
  3. Bring a large pot of water to boil and add 1 T salt.
  4. Prepare an ice bath in a medium bowl. Place basil leaves into a mesh strainer and dunk into boiling water for 10 seconds. Immediately plunge into ice bath for 10 minutes. Wring out all water from basil by squeezing it.
  5. Put basil into Vitamix with ¼ c. oil and ¼ t. salt. Blend until smooth. Either use puree as is on the salad or strain oil and just use the oil on the salad. If straining, reserve the basil pulp for another use.
  6. In a large sauté pan, heat ¼ cup oil over medium heat, add croutons and stir to thoroughly coat with oil. Season with salt and pepper and continue sautéing about 5 minutes, stirring occasionally until crisp on the outside, tender in the middle.
  7. Drop sweet corn into boiling water for 3 minutes. Remove corn from water with tongs and cut off core when cool enough to handle. Season with salt and pepper.
  8. Drop beans into boiling water for 2 minutes, remove and strain. Season.
  9. When ready to eat, squeeze lemon on arugula and season with salt and pepper. Lay on bottom of platter. Artfully arrange beans, corn, beets and cheese on top of arugula.
  10. Drizzle with basil oil, sprinkle with croutons and eat!
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