Autumn Panzanella Salad
Panzanella croutons (See recipe below)
1 tablespoon unsalted butter
1 yellow onion, coarsely chopped
3 tablespoons red-wine vinegar
8 tablespoons extra-virgin olive oil, divided
2 tablespoons warm water
Sea salt to taste
Freshly ground black pepper to taste
1/4 red onion
1 pound fresh wild mushrooms, thickly sliced or quartered
1 tablespoon finely minced fresh thyme
1 tablespoon finely minced fresh garlic
3/4 cup thinly sliced celery heart (on the diagonal) plus some chopped leaves
2 ounces baby arugula or spinach leaves
1. Prepare the panzanella croutons and set aside.
2. Melt the butter in a small skillet over moderately low heat; sauté the onion until soft, about 15 minutes. Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet. Transfer to a blender or food processor and purée until smooth. With the machine running, slowly add 5 tablespoons of the olive oil, then the water. Transfer to a bowl and season with salt and pepper.
3. Cut both ends from the red onion. Then slice into paper-thin slices lengthwise, from root end to stem end. Set aside.
4. Heat a large skillet over high heat. When hot, add the remaining 3 tablespoons oil. When the oil begins to smoke, sprinkle in the mushrooms. Don't stir. Let them sizzle until they have caramelized on the bottom, about 2 minutes. (If you toss them too soon, they will release their liquid and begin to steam.) When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate and continue to cook until well browned. Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper.
5. In a large bowl, combine the croutons, mushrooms and onion dressing. Toss well to coat. Add the celery, red onion and arugula or spinach; toss again gently. Taste and adjust the seasoning. Serve immediately.
From "Michael Chiarello's Casual Cooking: Wine Country Recipes for Family and Friends."
Panzanella Croutons
Makes about 4 cups
1/4 cup unsalted butter
6 cups crust-free cubed day-old bread
6 tablespoons finely grated Parmesan cheese
1. Preheat oven to 350 degrees.
2. Melt the butter in a large skillet over medium heat until it foams. Add bread cubes and toss to coat with the butter. Transfer to a large baking dish or half-sheet pan. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
3. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool. Store in an airtight container.