Winter Panzanella With Stuffing Croutons

  1. Preheat oven to 400u0b0F. Toast stuffing on a parchment-lined rimmed baking sheet until crisp and brown, 25-35 minutes.
  2. Meanwhile, toast pecans on another rimmed baking sheet, tossing once, until slightly darker and fragrant, about 5 minutes. Let cool; coarsely chop.
  3. Whisk grapefruit juice, vinegar, and honey in a large bowl. Add endive, radicchio, apple, beet, and pecans, season with salt, and toss to combine. Drizzle salad with oil and add stuffing croutons; toss again to combine.

stuffing, pecans, fresh grapefruit juice, sherry vinegar, honey, red, treviso radicchio, sweettart apple, color, kosher salt, olive oil

Taken from www.epicurious.com/recipes/food/views/winter-panzanella-with-stuffing-croutons (may not work)

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