Winter Panzanella Salad with Rosemary Garlic Croutons

Ingredients:

• Bread: Use Atoria’s Naan (or any Leftover Bread you may have)

• 2 tbsp Ghee (or substitute olive oil)

• 1 large roasted (or fresh) beet peeled cut into 1-inch cubes (you can roast the beets at 400 degrees for about 45 min. drizzle with a small amount of olive oil and a bit of water, cover, and roast) 

• 1 1/2 Tablespoons balsamic vinegar

• 2/3 tablespoons fresh citrus juice (from whatever type of citrus you are using)

• 3-4 cloves fresh garlic for the dressing

• 3/4 of Large Scallion  (thinly sliced) for the dressing

• Fennel bulb - use 3/4 of the bulb thinly sliced for the dressing

• Salt and pepper

• 1 large orange

• 1 blood orange

• 2 small mandarin 

• Lettuces: 

•  Romaine or Butter about 1 1/2cups- 

• Arugula about 1 cup

• micro greens 1/2 cup

• Herbs:

• Cilantro, chives, fennel franz, parsley (about a 1/1/2 cups of mixture)

• 1/2 cup dried celery

• 1/2 cup ( or less) Jicama cut into squares

• Parmesan cheese for topping

• 1/4 cup chopped walnuts (or your favorite nut)

• 1/8 cup dried cranberries (use your favorite)

PREPARATION:

Bread crumbs:

1. Cut bread into squares and place them in a zip lock bag- if fresh bread let it sit overnight 

2. Heat Ghee until warm, once warm add while on the stove top fresh chopped Rosemary and 4 chopped cloves of Garlic, and add a small sprinkle of Salt and Pepper. Mix all ingredients in the warm Ghee until combined. Add the Ghee mixture once at room temperature (but not cool) to the bag of bread and mix together. Place the bread on a baking sheet in a preheated 350-degree oven for 15-20 minutes or until golden brown. 

Dressing:

1. Fennel - 3/4 of the bulb and reserve the Fennel Franz to add to the herb combination thinly sliced 

2. Scallions- 1 large scallion, use 3/4 of the scallion thinly sliced.

3. Garlic- 3 -4 cloves chopped fine

4. Thinly slice the Fennel and scallion and finely chop the garlic cloves. In a medium pot with 1 tablespoon of Ghee( or olive oil)  sauté on low heat until caramelized. If the liquid dissipates quickly add a little water slowly; adding a little at a time until caramelized.

Combine:

Use all other ingredients for the salad mixture, lettuce, herbs, oranges/citrus peeled and cut into small squares, The celery, and Jiacama then add the dried fruit and nuts. Once everything is combined add the sauteed dressing mixture, balsamic Vinegar, and the juice from the peeled citrus. Mix them all together. Add the parmesan cheese and the croutons. Salt and pepper to taste.  Serve and enjoy

You can always add a protein of choice or a hard-boiled egg. Make it your own.