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Fennel Panzanella


  • 1 tablespoon red-wine vinegar

  • ½ teaspoon grated lemon zest

  • 1 tablespoon lemon juice

  • 1 teaspoon chopped shallot

  • ½ teaspoon Dijon mustard

  • ¼ teaspoon plus 1/8 teaspoon kosher salt

  • ¼ teaspoon ground pepper

  • ¼ cup extra-virgin olive oil

  • 4 slices whole-wheat sourdough bread (5 ounces), toasted and cut into bite-size pieces

  • 2 cups baby arugula or torn arugula leaves

  • 2 cups thinly sliced fennel (1 medium bulb)

  • 6 eaches fresh basil leaves, torn

  • 6 leaves 6 fresh mint leaves, torn

  • ¼ cup grated Parmesan cheese

  • ¼ cup pomegranate arils (seeds)


Combine vinegar, lemon zest, lemon juice, shallot, mustard, salt and pepper in a blender. Blend until smooth. With the motor running, slowly add oil until emulsified. (Alternatively, whisk the ingredients in a bowl.)

Combine bread, arugula, fennel, basil and mint in a large bowl. Add the dressing and toss to coat. Sprinkle with Parmesan and pomegranate arils.

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