Summery 'Mozza-nella' Italian Sausage Salad
with Pickled Shallots and Tomato Vinaigrette
If you love a good crouton, this panzanella salad is for you! A generous amount of crisp garlic-flavoured croutons soak up all the best summer produce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Bocconcini Cheese
(Contains: Milk)
2 unit
Ciabatta Roll
(Contains: Barley, Wheat May contain traces of: Soy, Walnuts, Sesame)
56 g
Arugula and Spinach Mix
1 unit
Stone Fruit
1 unit
Tomato
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
1 unit
Mini Cucumber
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 unit
Shallot
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
250 g
Mild Italian Sausage, uncased
(May contain traces of: Soy, Milk, Mustard, Wheat, Egg)
Not included in your delivery
1 tsp
Oil*
2.25 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut shallot into 1/8-inch slices.
- Add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Halve ciabatta horizontally, then cut into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add garlic spread, swirling pan until melted, 30 sec.
- Add ciabatta. Reduce heat to medium. Season with salt and pepper. Cook, stirring often until golden-brown and crisp, 5-8 min. (NOTE: For 4 ppl, cook croutons in 2 batches using half the garlic spread per batch.)
- Transfer to a plate.
- While croutons toast, thinly slice cucumber.
- Cut tomato into 1/2-inch peices.
- Cut four sections off stone fruit, avoiding the pit. Thinly slice each section.
- Cut or tear mozzarella into 1/2-inch pieces.
- Add mozzarella, stone fruit and 1 tsp (2 tsp) oil to a small bowl. Season with salt and pepper, then toss to combine. (TIP: Use the best olive oil you have on hand to enhance flavour.)
- Add half the pesto, 2 tbsp (4 tbsp) pickling liquid and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.
- Reheat the same pan over med-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Italian sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
- Strain pickled shallots
- Add tomatoes, cucumber, pickled shallots and arugula-spinach mix to bowl with vinaigrette. Toss to coat.
- Add croutons. Toss to coat.
- Divide panzanella between bowls.
- Top with mozzarella-stone fruit mixture.
- Drizzle remaining pesto overtop.
If you've opted to add Italian sausage, reheat the same pan over med-high. When hot, add 1/2 tbsp (1 tbsp) oil, then Italian sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.**
Top panzanella with sausage.
