Alienum phaedrum torquatos nec eu, vis detraxit periculis ex, nihil expetendis in mei. Mei an pericula euripidis, hinc partem.



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
  • Lemon
  • White balsamic (or whatever vinegar you like)
  • Pinch chili flakes
  • Salt & pepper to taste
  • Optional : micro greens for garnish

No Comments

Post a Comment