Autumn Panzanella with Pistachio Vinaigrette
By Cobi Kanani
Yield
Ingredients
Pistachio Vinaigrette
3/4 cup olive oil
1/2 cup apple cider vinegar
2 tablespoons kecap manis or balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon onion salt
Fresh ground pepper to taste
1/4 cup roasted and salted pistachios
Salad
French bread cut into 1 inch cubes (about 4 cups)
4 tablespoons olive oil
1 cup tomato wedges (Campari, heirloom, Roma or halved grape tomatoes)
1 cup large red and yellow bell peppers, diced
1 cup large English or Persian cucumbers, diced
1 cup basil leaves, torn
1/4 cup red onions, thinly sliced
1 cup roasted and salted pistachios
1 teaspoon kosher salt
Instructions
Vinaigrette
1. Combine all ingredients in a small food processor or blender.
2. Blend until smooth.
3. Adjust seasonings to taste. Add a little water or more apple cider vinegar to thin dressing.
Salad
1. In a large pan, over med high heat, add 4 tablespoons olive oil and toss bread.
2. Sprinkle with salt and continue to move the bread cubes around until they are evenly browned and toasted.
3. Remove from heat, set aside.
4. In a large bowl, add the vegetables, pistachios, bread and herbs. Toss with dressing 1/2 cup dressing, add more to taste.
American Pistachio Growers
