We hosted Friendsgiving this past weekend, and this year every recipe was from (or approved by) one of my all-time favorite people: Samin Nosrat!
First up is her Autumn Panzanella – in Salt Fat Acid Heat Samin has a panzanella recipe for every season – because why should a bread salad only shine during peak tomato season!
She really layers in the flavor on this one – with caramelized roasted butternut squash, macerated red onions, crispy fried sage, and toasted hazelnuts. Everything gets tied together with an unreal brown-butter vinaigrette – yes, BROWN BUTTER – whisked with shallot, balsamic, and red wine vinegar. And finally the shaggy, golden, deeply toasted croutons that soak up every drop of that buttery, tangy goodness.
It’s hearty, colorful, and exactly the kind of salad that brings brightness to a Thanksgiving table. Even better, everything can be prepped ahead of time – I just reserved some of the croutons for a last minute sprinkle right before serving!
Book: Salt Fat Acid Heat, page 232
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: Unsalted butter
Official recipe not online.
