Sunny's Spicy Spinach Panzanella
- 1 baguette, split and cut into bite-size cubes
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons whole grain mustard
- Zest of 1 lemon
- 3 tablespoons lemon juice
- 1/3 cup olive oil
- Salt and freshly ground black pepper
- 10 to 12 pickled jalapeno slices, chopped
- 10 to 12 super-thin slices red onion, sliced in half
- 10 ounces baby spinach
- 1/4 cup sliced black olives, lightly chopped
- 4 heirloom tomatoes, chopped into chunks
- Toast the baguette cubes: Preheat the oven to 400 degrees F. In a large bowl, add the baguette cubes and drizzle over the olive oil.
- Toss until the bread is coated.
- Sprinkle over a pinch of salt and a few grinds of pepper then toss again.
- Pour onto a nonstick baking sheet and toast in the oven until golden on all sides, making sure to remove and toss in 3 to 4 minute intervals.
- This should take 12 to 14 minutes.
- Remove and allow the cubes to cool slightly before tossing back into the large bowl.
- Make the vinaigrette: In a medium bowl, combine the mustard, lemon zest and lemon juice.
- Slowly whisk in the olive oil.
- Season with salt and pepper.
- Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes.
- Build the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes.
- Toss gently.
- Pour over the vinaigrette and toss until combined.
- Serve at room temperature.
baguette, olive oil, kosher salt, grain mustard, lemon, lemon juice, olive oil, salt, jalapeno slices, super, baby spinach, black olives, tomatoes
Taken from www.foodnetwork.com/recipes/sunny-anderson/sunnys-spicy-spinach-panzanella-recipe.html (may not work)