Tuffy's Grilled Panzanella Salad by Chef Paula "Tuffy" Eldridge

Tuffy's Grilled Panzanella Salad

A versatile traditional Italian bread salad. Day old or stale bread is used to avoid waste, this is food from the old country. Delicious peasant food, manga!

Preparation: 45 to 60 minutes   Cooking: 30 minutes Inactive: 0 Total: 1 h 00 Yield: 4 to 6pp

Ingredients:

•  1 Lg. Loaf Bread (Pan Levain, Batard, or 3 - 4 Baguettes)
•  1 1/2 c. EDAFOS Greek Extra Virgin Olive Oil
•  1/2 c. Ripe Peach White Balsamic Vinegar
•  3 Tbsp. Garlic, chopped
•  1 Tbsp. Dijon mustard
•  1 Lg. Red Onion
•  1lbs. Mushrooms - your choice
•  6 to 8 Baby Eggplants or 1 large globe Eggplant
•  1 dozen Baby Assorted Baby Peppers or 3 Lg. Bell Peppers
•  1 Tbsp. Taste of Tuscany
•  1 sm. bunch Basil - For Chiffonade, Sprigs for garnish
•  Fresh Thyme & Oregano(optional)
•  Kosher salt & Freshly Cracked Black Pepper – to taste

Procedure

LET’S COOK!

 ~ Be sure to ask the Grill Tender to LEAVE ROOM ON THE GRILL!

1. In a large bowl, place the vinegar (Add the Dijon if you want a more viscus dressing/marinade)
2. Add the garlic and the herbs (do not add the fresh basil yet please, it will burn)
3. Add salt & pepper then whisk to combine - Now taste and adjust
4. Slowly drizzle in the olive oil - it will come together and apart it's okay
5. Sliced the bread in half, and then make thick slices for the grill -
6. Place the mushrooms (whole) into the marinade. If using a more delicate mushroom, set it aside on the sheet pan
7. Prick the baby peppers with a fork once or slice large peppers in half and add pepper to the marinade
8. Prick the baby eggplants with a fork on two sides and place them in the marinade
9. Slice the red onion, and the eggplant (if using large) into 1 to 11/2 in. thick slices - set aside on a sheet pan
10. With a clean brush. generously brush the marinade onto both sides of the eggplant & onions
 

GRILLING

1.  Find a medium-hot spot on the grill. You need heat, not fire. Grill in batches to avoid crowding. Give yourself time.
2. Using long tongs, place the bread flatly on the grill, then the eggplant, onions, peppers, and mushrooms.
3. Reserve the marinade, it is now your dressing.
4.  Grill the bread and the vegetables on all sides. We don't need the pretty grill marks, but it is an
5. awesome chance to practice! The bread should have a little char and be crispy outside, and light and fluffy inside.
6. Return to clean sheet pan.
7. You will know each vegetable is done when it starts to weep, meaning it begins to char and shrink a little. and when you see a small amount of juice seeping out, it's done! Remove each, as it continues to cook, to your sheet pan.
8.  Cut the eggplant into bite-size squares, and place it into your serving bowl. Use any juice from the pan to pour over the bread.
9.  Rough chop the Red Onion, slice the peppers into strips, half/slice the mushrooms, and add it to your bowl.
10.  Drizzle the remaining dressing onto the salad and toss briskly. Taste and adjust the seasoning.
11.  Chiffonade the basil, strip the herbs, a light chop, and garnish. Make it pretty like I know you can!
12. Present your dish to the table to thunderous applause!

Chef’s Note:

 Remember, cooking is fun! Grilling any time of the year is super fun! I made this recipe as a legacy. It's something you can share with friends and family, that they might not see every day. Now you know how to make the basic vinaigrette. I made this in Seattle for the awesome instant backyard bash given by my cousin Regan. Be assured that all chefs use some retail products like the ones we have at pressandmortar.com. There is no shame in your grilling game if you use your favorite bottled dressing then spice it up with fresh garlic and herbs. Also, if you have time, once you prep everything and the veggies are marinated, you can leave them in the refrigerator marinating for several hours overnight. Think of this recipe as a base. It can be modified to your own taste, preferences, and what you have staring back at you in the fridge!

Here are just a few ideas:

•  Asparagus
•  Sun-Dried Tomatoes
•  Roma's or Cherry Tomato
•  Arugula
•  Grilled Radicchio
•  Patty Pan Squash or Yellow Squash - Grilled
•  Jalapeños and Habanero's - Grilled
•  Baby Potato -Grilled - Boiled or Roasted

Any Protein your little heart desires:

•  Chicken
•  Guanciale
•  Chorizo
•  Tosacano Salami - Any Salami!
•  Sausages - Grilled
•  Prosciutto
•  Ham

Cookware

•   Room on a HOT GRILL! (My next novel)
•  1 You Favorite Chef Knife
•  1 Serrated Knife to cut the Bread
•  2 Large Clean Bowls
•  2 Sheet pans
•  1 Pair of Long Tongs
•  Hot Pads or Gloves for the grill
•  1 Whisk