Thursday, July 15, 2010
CEiMB - Panzanella with Field Roast Chorizo
This week's Craving Ellie in My Belly selection was chosen by my buddy Peggy of Pantry Revisited. Peggy is hilarious and I always enjoy visiting her blog to read what she's been up to.
I have been insanely busy at work, working 11-12 hour days six days a week, so I considered skipping this one. But I didn't because a) it's Peggy and b) I'm afraid I'll be kicked out of the group if I don't make something soon. So one night after a short (11 hour) day at work, I came home and tossed together this salad. I made a single serving since I was on my own that night. I only had wheat sandwich bread on hand, so I cubed it and toasted it in the oven. I didn't want to have onion in my salad but I had a lonely head of red cabbage in the crisper so I used that in place of the red onion (radicchio would have been a better substitution). And although I'd be happy to have chicken sausage, I haven't found one yet that isn't made with pork casings, so I substituted a Field Roast chorizo. In case you haven't tried Field Roast yet, it's grain-based and texturally similar to sausage (and is also made to resemble other meats). Because it was chorizo, it was nice and spicy. I sliced it on the diagonal and sauteed it in a pan sprayed with cooking spray. I tossed the rest of the ingredients (cucumbers, cabbage, bread cubes, basil, olive oil, vinegar) in a bowl and garnished it with the Field Roast chorizo.
This was a deee-licious salad. I've never enjoyed panzanella, finding the bread too soggy (wet bread is so texturally offensive to me that I'd skip lunch rather than eating a sandwich with wet bread...and I don't normally skip meals). But toasting the bread so that it was crisp on the outside while still soft on the inside made all the difference. The crispy outside absorbed the oil and vinegar without getting at all soggy.
Thanks so much, Peggy, for choosing this recipe! I'm so happy to have found a panzanella recipe that I like!