Panzanella Salad With Le Moine
Ingredients
- 750 ml (3 cups) ciabatta or country-style bread, cut into 2.5 cm (1 in) cubes
- 125 ml (1/2 cup) and 45 ml (3 tbsp.) olive oil
- 2 red peppers, de-seeded and halved
- 1 box of 540 ml (19 oz) canned white beans
- 60 ml (1/4 cup) balsamic vinegar
- 8 ripe tomatoes (approximately 1 kg or 2 1/4 lbs), diced
- 1 large cucumber, peeled and diced
- 1 small red onion, thinly sliced
- 125 ml (1/2 cup) pitted black olives
- 250 ml (1 cup) Le Moine, diced
- A few fresh basil leaves, chopped, to taste
- Salt and freshly ground pepper
Preparation
Preheat oven to 400 ºF (200 ºC). Drizzle bread cubes with 45 ml (3 tbsp.) olive oil, making sure that they are fully covered. Place them on a baking sheet in the oven until they are golden (approximately 10 minutes).
Place red pepper halves on a baking sheet and cook them for approximately 20 minutes, until the skin has blackened. Let them cool and remove the skin. Dice and set aside.
Carefully rinse and drain the white beans. Set aside.
In a large bowl, whip 125 ml (1/2 cup) olive oil and balsamic vinegar. Add salt and pepper.
Add beans, bread cubes, tomatoes, peppers, cucumber, onion, black olives and Le Moine cubes. Mix until all the ingredients are covered in vinaigrette.
Refrigerate for approximately 2 hours. All the ingredients should be saturated in vinaigrette.
Just before serving, add basil leaves. Adjust seasoning to taste and eat chilled.
Place red pepper halves on a baking sheet and cook them for approximately 20 minutes, until the skin has blackened. Let them cool and remove the skin. Dice and set aside.
Carefully rinse and drain the white beans. Set aside.
In a large bowl, whip 125 ml (1/2 cup) olive oil and balsamic vinegar. Add salt and pepper.
Add beans, bread cubes, tomatoes, peppers, cucumber, onion, black olives and Le Moine cubes. Mix until all the ingredients are covered in vinaigrette.
Refrigerate for approximately 2 hours. All the ingredients should be saturated in vinaigrette.
Just before serving, add basil leaves. Adjust seasoning to taste and eat chilled.
Portions 8
Preparation time
25 minutes
Cooking time
30 minutes
Accompaniments
These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.
© Société des alcools du Québec, Montréal, 2007, 2012