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GRILLED PANZANELLA SALAD
DIRECTIONS
1 To install the grill grate, position it flat on top of
the heating element and gently press down until
it sits into place, then close the hood. Turn dial
to GRILL, set temperature to HI, and set time to
15 minutes. Select START/STOP to begin cooking
(preheating will take approx. 10–12 minutes).
2 When the unit has beeped to signify it has
preheated and ADD FOOD is displayed, open the
hood, and place the oiled bread on the grill, close
hood, and cook for 1 to 2 minutes per side or until
bread is toasted and grill marks are prevalent. Then
open hood, remove bread from grill and set aside.
3 Open the hood, and add peaches and plums to
grill, cut-side down, then close hood. Grill peaches
and plums for 5 minutes or until grill marks are
prevalent and fruit is soft (no need to flip). Then
open hood, remove fruit from grill and set aside.
4 Place the onions on the right side of the grill. Then
place the tomatoes on the left side of the grill,
close hood and cook for about 5 minutes or until
blistered and lightly charred. Gently toss tomatoes
with silicone-tipped tongs once or twice during
cooking.
5 When cooking is complete, transfer the onions
and tomatoes to a medium bowl along with the
cucumber and mozzarella. Cut fruit into bite-sized
pieces and add to the bowl. Cut bread into 1-inch
pieces and add to bowl.
6 In a small bowl, prepare the dressing by whisking
together the vinegar, Dijon mustard, lemon juice,
salt, and pepper. While whisking, slowly drizzle in
the olive oil until dressing is emulsified.
7 Drizzle the dressing over the prepared salad and
toss to evenly combine. Garnish with torn basil
leaves and serve.
INGREDIENTS
3 peaches, pitted, cut into 8 pieces
2 red plums, pitted, cut into 6 pieces
1 medium red onion, peeled, cut in ½-inch-thick,
round slices
1 baguette, cut in 1/2-inch-thick slices, drizzled with
olive oil
12 ounces cherry tomatoes
1/2 English cucumber, cut in 1/2-inch pieces
8 ounces bocconcini mozzarella balls
3 tablespoons white balsamic or white wine vinegar
1 tablespoon Dijon mustard
1/4 cup lemon juice
Kosher salt, as desired
Ground black pepper, as desired
1/2 cup olive oil
Fresh torn basil leaves, as garnish
PREP: 5 MINUTES | PREHEAT: APPROX. 10–12 MINUTES | TOTAL COOK TIME: 15 MINUTES | MAKES: 4–6 SERVINGS
INTERMEDIATE RECIPE
Master Grilling
22
MASTER GRILLING
MASTER GRILLING
V
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