The summer produce in San Francisco is phenomenal. I have mentioned before how I love farmer's markets. I will miss them here but I am looking forward to enjoying what North Carolina has to offer.
Inspired by some great seasonal produce, I decided to combine apricots, brussel sprouts, red onions, and left-over multigrain loaf to make a summery, light bread salad, known in Italy as a Panzanella.
Summer Brussel Sprout Panzanella
1/2 red onion, chopped
1-2 tbsp white wine
1 cup brussell sprouts, chopped
3 small apricots, sliced
Juice of 1/2 lemon
1 tbsp olive oil
merquen seasoning or garlic-onion powder (optional)
olive oil spray
1. Preheat oven to 450 degrees F. Spray sheet pan with olive oil. Lay apricots and brussel sprouts flat. Roast in the oven for 10-15 min until browned on sides (turn mid-way to brown on each side).
2. Slice multigrain loaf and toast twice to brown on all sides. Chop into cubes.
3. Meanwhile, saute chopped red onions with white wine in a small pan, sprayed with olive oil, until browned or caramelized.
4. Mix the roasted brussel sprouts with the caramelized onions, apricots, and toasted bread cubes.
5. Prepare vinaigarette in small bowl, whisking together the lemon juice, olive oil, salt, pepper, and seasoning.
6. Add vinaigarette to panzanella (bread salad) before serving.