Panzanella

Recipe Ingredients

2 cups	474ml	Olive oil
2		Garlic cloves
1/2		French baguette - cut into 1" cubes
3 tablespoons	45ml	Chiffonade of basil
1/4 cup	59ml	Extra-virgin olive oil - plus
1 tablespoon	15ml	Extra-virgin olive oil
3 tablespoons	45ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Red onion - julienned (small)
4		Roma tomatoes - seeds removed,
		And julienned
1/2 lb	227g / 8oz	Mozzarella Cheese - cut into 1" cubes
1/2 lb	227g / 8oz	Salami - cut into 1" cubes
1		Radicchio head - julienned

Recipe Instructions

In a large saute pan, heat the olive oil and garlic cloves. When the oil is hot, add the bread cubes and fry until golden and crispy, about 3 minutes. Stirring often to prevent the bread from sticking together. Remove the bread from pan and drain on a paper-lined plate. Season with salt and pepper.

In a mixing bowl, toss the remaining ingredients together and season with salt and pepper. Season the radicchio with olive oil, salt and pepper. Cover the base of the platter with the radicchio.

To assemble, toss the fried bread with the other ingredients and mound on a platter. Can be made ahead of time, by keeping the bread separate until serving.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A50 broadcast 06-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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