salad
Rosemary & Cipolline Onion Panzanella
A refreshing panzanella salad with crispy rosemary croutons, tangy cipolline onions, and fresh grape tomatoes.
Prep
10 min
Cook
10 min
Total
20 min
Ingredients
Serves3
Rosemary & Cipolline Onion Panzanella
- 1.5 count Sandwich Rolls (Cubed into bite-sized pieces)
- 0.1875 cup Parmesan Cheese (Divided; some for croutons and some for garnish)
- 0.75 bunch Fresh rosemary (Leaves picked and roughly chopped)
- 1.5 oz Balsamic-Marinated Cipolline Onions
- 0.375 lb Grape Tomatoes (Halved or left whole if small)
- 3.75 oz Baby spinach
- 0.75 count Garlic (Finely chopped (optional))
- 0.75 tbsp Sherry Vinegar
- 1.5 tbsp Crème Fraîche
- 1.5 tbsp Olive Oil
- 0 count Salt (to taste)
- 0 count Pepper (to taste)
Cooking Instructions
- 1
Prepare Croutons
Preheat the oven to 450°F. Cube the sandwich rolls and toss them with chopped rosemary, half of the grated parmesan, olive oil, salt, and pepper. Spread the cubes on a baking sheet and bake for 7–9 minutes until lightly browned and crispy.Tip: Watch the croutons closely to avoid overbrowning. - 2
Wilt the Spinach
Heat a drizzle of olive oil in a skillet over medium-high heat. Add the baby spinach and season with salt and pepper. Sauté for 1–2 minutes until just wilted.Tip: Use the same skillet to capture extra flavor from any leftover bits. - 3
Assemble the Salad
In a large bowl, whisk together the crème fraîche, sherry vinegar, a drizzle of olive oil, and garlic (if using). Add the roasted croutons, wilted spinach, grape tomatoes, and cipolline onions (with a spoonful of their marinade if desired). Toss gently to combine.Tip: Adjust seasoning with extra salt, pepper, or vinegar as needed. - 4
Serve
Transfer the panzanella to a serving bowl or plates. Garnish with the remaining grated parmesan and serve immediately while the croutons are still crisp.
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