Social Foodies
Panzanella salad with peeled datterini, belgian endive and basil
Preparation
Cut the endive julienne and marinade it with with vinegar, half a glass of water, salt and sugar.
Cut the bread in dices and season with tomato, salt, oil, basil, and the marinated endive. Serve with a piece of oil and a few clumps of fresh Belgian endive.
Cut the bread in dices and season with tomato, salt, oil, basil, and the marinated endive. Serve with a piece of oil and a few clumps of fresh Belgian endive.
Ingredients
4 slices of stale Tuscan style bread
350 gr Peeled organic datterini tomatoes “Gli Speciali” Petti
4 leaves of Belgian endive
1 glass of apple vinegar
1 tablespoon of sugar
4/5 leaves of basil
extra virgin olive oil
salt and pepper to taste
350 gr Peeled organic datterini tomatoes “Gli Speciali” Petti
4 leaves of Belgian endive
1 glass of apple vinegar
1 tablespoon of sugar
4/5 leaves of basil
extra virgin olive oil
salt and pepper to taste
