Sourdough Panzanella With Tuna, White Beans and Rosemary
Ready In: 40 mins
Serves: 4
Ingredients
- 1 (10 ounce) artisan bread, but into 1 inch cubes... 5 cups
- 1 (19 ounce) can cannellini beans, drained and rinsed
- 2 (6 ounce) cans albacore tuna in vegetable oil, drained and flaked
- 1 large tomatoes, cut into 3/4 inch chunks
- 1 small red onion, chopped fine
- 3 tablespoons flat leaf parsley, chopped
- 1⁄4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3⁄4 cup olive oil
- 1⁄2 large head romaine lettuce, but corsswise into 1 inch strips (5 cups)
Directions
- Heat the oven to 250 degrees.
- Put the bread on a baking sheet and bake until crisp on the outside, about 15 minutes. Let cool.
- Toss the bread, beans, tuna, tomato, onion, parsley together in a large bowl.
- In a smaller bowl, whisk the vinegar, mustard, lemon juice, rosemary, garlic, salt and pepper. Slowly drizzle in the oil while constantly whisking the dressing.
- Pour this dressing over the other salad ingredients. Let sit 5 minutes.
- Toss in the lettuce and serve.
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