Caesar Style Panzanella Recipe
Ingredients
| 1 cup nonfat plain yogurt | ||
| 1 cup 1% low-fat buttermilk | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated (Dressing) | |
| Lemon juice | 1/4 Cup (16 tbs) (Dressing) | |
| 2 soft-cooked eggs | ||
| Balsamic vinegar | 2 Tablespoon (Dressing) | |
| 4 teaspoons reduced-sodium soy sauce | ||
| Dijon Mustard | 2 Teaspoon (Dressing) | |
| 4 ears corn, husks and silks removed | ||
| 4 cups sugar snap peas or snow peas | ||
| Water | 2 Tablespoon (Salad) | |
| 6 cups cubed day-old bread | ||
| 2 heads romaine lettuce, torn into bite-size pieces | ||
| Cherry tomatoes | 4 Cup (16 tbs), quartered (Salad) | |
Directions
To make the dressing: In a food processor or blender, combine the yogurt, buttermilk, Parmesan, lemon juice, eggs, vinegar, soy sauce, and mustard.
Process until smooth.
To make the salad: Bring a large pot of water to a boil.
Add the corn, cover, and remove from the heat.
Let stand for 5 minutes.
Drain.
When cool enough to handle, slice the kernels off the cobs.
Place in a large bowl.
Combine the sugar snap peas or snow peas and water in a microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for 30 seconds, or until crisp-tender.
Plunge the peas into a bowl of cold water, drain, and add to the corn.
Preheat the oven to 350°F.
Place the bread in 2 jelly-roll pans.
Bake, stirring occasionally, for 8 to 10 minutes, or until lightly toasted.
Add to the bowl with the corn.
Add the lettuce and tomatoes.
Toss gently to combine.
Add the dressing and toss to thoroughly coat.
Let stand for 5 minutes to allow the bread to absorb the dressing.
Toss again.
Process until smooth.
To make the salad: Bring a large pot of water to a boil.
Add the corn, cover, and remove from the heat.
Let stand for 5 minutes.
Drain.
When cool enough to handle, slice the kernels off the cobs.
Place in a large bowl.
Combine the sugar snap peas or snow peas and water in a microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for 30 seconds, or until crisp-tender.
Plunge the peas into a bowl of cold water, drain, and add to the corn.
Preheat the oven to 350°F.
Place the bread in 2 jelly-roll pans.
Bake, stirring occasionally, for 8 to 10 minutes, or until lightly toasted.
Add to the bowl with the corn.
Add the lettuce and tomatoes.
Toss gently to combine.
Add the dressing and toss to thoroughly coat.
Let stand for 5 minutes to allow the bread to absorb the dressing.
Toss again.
Chef
