Panzanella salad with grilled shrimp
Preparation and Plating
Coat the bread cubes with olive oil and toast in the oven at 350F for 15 mins or so (you want a crunchy exterior and a chewy interior . Don’t hammer it ! ) . Reserve
Heat a tbsp of olive oil over a medium flame , add minced garlic and anchovy fillets and toss around until they melt in the oil , about a minute . Reserve
Cut tomatoes roughly the same size of bread cubes , put in a colander over a bowl , sprinkle some salt , press a little bit with a spoon and allow the juices to drip over the bowl (this is the base of your vinaigrette)
Season shrimp with a little salt , pepper , lemon juice & chili flakes . Cook on high heat , over an open flame or a la plancha . Careful , they go fast !
Pour your “anchovy paste” in the bowl with the tomato juice , add a little lemon , a good splash of vinegar , a little salt (not too much ! You’ve got anchovies in there) , some dried oregano or thyme , pepper and whisk vigorously while adding enough olive oil for the vinaigrette to come together .
Ready to assemble the salad ! Mix your bread and tomatoes , pour a generous quantity of the vinaigrette (there might be some left over , don’t throw it away ! It’ll be even more delicious the day after) . Toss well , break some basil leaves with your hands and add to the salad.
You can toss the shrimp in with the salad , family style , or plate individually (that’s what I like doing) . Garnish with some wonderful micro herbs from @harpkefamilyfarm (check their profile to buy online)
- 3 cups stale crusty bread , cubed (bite size)
- 2 medium heirloom tomatoes
- 4 or 5 big basil leaves
- Pinch of dried oregano or thyme
- 10 / 12 white shrimp , peeled & deveined
- 4 anchovy filets
- Tsp minced garlic
- Olive oil
- White balsamic (or whatever vinegar you like)
- Pinch chili flakes
- Salt & pepper to taste
- Optional : micro greens for garnish