New Recipes Autumn Roasted Eggplant & Toasted Ciabatta Panzanella Salad - ★Cooking Recipes★

Courtesy of Chef Matt Jennings from La Laiterie Restaurant in Rhode Island.
Directions for: Autumn Roasted Eggplant & Toasted Ciabatta Panzanella Salad

Ingredients

2 cup mixed baby greens, including some baby spinach

2 cup diced eggplant, already roasted

2 cup sliced cippolini onions, roasted

1 cup brussel sprout leaves, blanched

lb(s) shredded 'Piave' or Parmigiano cheese

cup extra virgin olive oil

cup sherry or red wine vinegar

1 tsp fresh parsley, chopped

1 tsp fresh thyme, chopped

2 clove garlic, minced

tsp honey

tsp salt

tsp freshly ground black pepper

Italian bread cubes- if you can't find ciabatta, substitute foccacia (2-3 cups should do it)

Directions

1. Prepare the dressing - olive oil, balsamic vinegar, parsley, basil, garlic, honey, S & P. Toss the bread cubes, eggplant & cippolini onions in the dressing and let it sit in the fridge for about 20 minutes.

2. Wash and dry the lettuces (including baby spinach and brussels sprout leaves). Pour the bread, eggplant and cippolini onion mixture over the greens. Sprinkle with cheese. Serve and enjoy!

See more: Cheese, Rice/Grain, Italian, Main, Lunch, Dinner, Side, Salad