
California Prune Panzanella
Provided by: Dietitian Jess for the California Prune Board
Makes: 6
INGREDIENTS
- Dressing
- ¼ cup balsamic vinegar
- ¼ cup red wine vinegar
- ½ cup California Prunes
- ¼ cup olive oil
- Salad
- 1 cucumber
- 1 red pepper
- 1 small red onion
- ½ cup California Prunes
- 20 basil leaves
- 2 cups stale cubed/shredded bread
DIRECTIONS
- Measure and combine the two vinegars for the sauce in a very small pot, add California Prunes and simmer for about 20 minutes or until reduced to half.
- While your vinaigrette is in the works, start chopping the cucumber, red pepper, onion, California Prunes and basil leaves. Toss in bowl to combine.
- Once sauce is reduced, transfer to blender or food processor to purée with ¼ cup olive oil.
- Add bread and top salad with a drizzle of the sauce or put everything in a bowl with lid and shake
NOTE: Stale the bread. You can shred baguette and let it sit out for a few hours. You could likely toast the bread if needed on short notice, however overnight staling is preferred.