theconnectionsnj.com EAT, DRINK & CELEBRATE PAGE 20 B boutique @bboutiquenj 27 Olcott Square, Bernardsvillle • (908) 766-6688 ACCESSORIES • CLOTHING • GIFTS • JEWELRY A Pinch of LOCAL FLAVOR Panzanella Salad with Roasted Tomatoes INGREDIENTS INSTRUCTIONS Submitted by: • 3 Tbsp extra virgin olive oil • 1 small loaf French bread,cut into 1”cubes • 1 tsp kosher salt • 1 tsp sugar • 2 cloves garlic, minced • 2 large tomatoes, sliced in 4-5 horizontal slices • 1 seedless cucumber, unpeeled, cut into ½” pieces • 1 red pepper, seeded, cut into 1” pieces • 1 yellow pepper, seeded, cut into 1” pieces • 20 large fresh basil leaves cut into thin slivers • 2 cups spring mix salad greens • Shaved parmesan cheese Dressing: Whisk together 3 Tbsp. balsamic vinegar ½ tsp Dijon mustard 2 cloves garlic, crushed Salt & pepper ½ cup extra virgin olive oil Place tomatoes on a sheet pan covered with parchment paper, cut side up. Drizzle with a small amount of extra virgin olive oil and balsamic vinegar; add 2 minced cloves of garlic, kosher salt, pepper and a light sprinkle of sugar. Roast at 450’ for 25-30 minutes until tomatoes are concentrated and beginning to caramelize. Cool and cut into chunks. While the tomatoes are roasting, heat the oil in a large sauté pan. Add bread cubes and salt and cook over low-medium heat tossing frequently for 10 minutes until lightly browned on all sides. Add more oil if needed. Mix all salad ingredients and dressing, adding croutons and tomatoes just before serving.
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