Vegan Panzanella Salad Recipe
This colourful vegan panzanella salad by Fabrizio Marino makes a great Italian side dish or starter.
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Cooking tools:
- Pressure cooker
- Immersion blender
- Candy thermometer
- Juicer
- Fine-mesh sieve
- Kitchen scale
- Saucepan
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Glass
- Plate
- Stove
Ingredients
- 300g of stale bread, cut into brunoise
- 300g of tomatoes, cut into brunoise
- 50g of carrots, cut into brunoise
- 50g of celery, green, cut into brunoise
- 50g of radishes, cut into brunoise
- 50g of white wine vinegar
- 30g of extra virgin olive oil
- 20g of sugar
- salt, as needed
- 200g of dried chickpeas
- 300g of cauliflower florets
- 20g of extra virgin olive oil
- 10g of wasabi paste
- 200g of almond milk, neutral, purchased or self-produced
- 8g of salt
- 23g of lemon juice, or yuzu juice
- 1 pinch of powdered saffron
- 350g of sunflower oil, cold pressed
- 30g of sugar
- 60g of white wine vinegar
- 200g of raspberries, fresh or frozen
- 500g of cucumber
- 8g of cornflour
- salt
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