I am counting down to next week’s release of focaccia queen Lacey Ostermann’s book: “3 Doughs, 60 Recipes!” To hold me over until its arrival, I’ve been making her Winter Panzanella on repeat.
Why should we only enjoy bread salads during peak tomato season when everyone’s already riding their summer highs? I’d argue bread salad is exactly what we need to extract a little joy from the bleak winter!
For Lacey’s take, she combines rustic torn focaccia crisped to golden perfection, crispy Tuscan kale, caramelized butternut squash, toasted pumpkin seeds, fresh basil, and both charred and pickled red onions, tying it all together with a bright lemon-Dijon-parmesan vinaigrette.
It’s hearty, healthy, satisfying perfection.
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: focaccia
Pricey Ingredients: —
Hard-to-find: —
Recipe on Instagram.
