Capreses Panzanella with Anchovies and Shallot Dressing | NZ Hothouse

Name: Capreses Panzanella with Anchovies and Shallot Dressing | NZ Hothouse
Ingredients: 150g stale ciabatta bread torn into small chunks; 1 fat clove garlic, minced; 2 small shallots, thinly sliced into rounds; 1 clove garlic, minced; 3 Tbsp white balsamic vinegar (or sub with 2 Tbsp white wine vinegar + 1 Tbsp maple syrup); ½ tsp Dijon mustard; 2x packs NZ hothouse cocktail truss tomatoes; 8 good-quality anchovy filets; 200g fresh buffalo mozzarella; Basil leaves to serve; Shaved Parmesan to serve

www.nzhothouse.co.nz

Golden brown crispy croutons, fresh tomato-mozzarella salad, and flavourful dressing garnished with basil and shaved parmesan.

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Ingredients

150g stale ciabatta bread torn into small chunks
1 fat clove garlic, minced
2 small shallots, thinly sliced into rounds
1 clove garlic, minced
3 Tbsp white balsamic vinegar (or sub with 2 Tbsp white wine vinegar + 1 Tbsp maple syrup)
½ tsp Dijon mustard
2x packs NZ hothouse cocktail truss tomatoes
8 good-quality anchovy filets
200g fresh buffalo mozzarella
Basil leaves to serve
Shaved Parmesan to serve