When crispy bread, fresh leafy greens, and a rich dressing come together, you get a salad that is more than just a side dish. This panzanella is both filling and fresh, with lots of contrast, and perfect as a light lunch or part of an elaborate dinner. Stale bread is ideal for this: it absorbs the flavors of the dressing well, while fresh vegetables and nuts add depth and bite.

Ingredients

For the salad

• 200 g stale bread, perfect for using up leftovers
• 2 tablespoons olive oil
• 2 heads of chicory or red chicory
• 75 g mixed salad
• 50 g walnuts
• 2 tablespoons dried cranberries
• fresh herbs such as thyme or sage

For the dressing

• 4 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1 teaspoon mustard
• Salt and freshly ground pepper

Supplies 

• Oven
• Baking tray
• Large mixing bowl
• Small bowl
• Knife and cutting board

Preparation

• Preheat the oven to 180 degrees. Cut the bread into large pieces and mix with two tablespoons of olive oil and a pinch of salt. Spread out on a baking sheet and toast the bread for about 12 to 15 minutes until golden brown and crispy. Allow to cool slightly.
• Meanwhile, cut the chicory into large pieces and wash the lettuce. Put them together in a large bowl. Add the walnuts, cranberries, and fresh herbs.
• In a small bowl, mix the olive oil, red wine vinegar, honey, and mustard into a smooth dressing. Season with salt and pepper.
• Add the toasted bread to the salad and pour the dressing over it. Mix everything loosely so that the bread can absorb the flavors but retains its bite.

This panzanella is best served immediately, while the bread is still slightly warm. You can easily vary it with seasonal vegetables or add crispy apple for extra freshness. Simple in design, but full of flavor and always surprising.