STILL PICKING A POPE Panzanella Salad Makes 8 (1 cup) servings
It's worth it to take your time when making important decisions or preparing a great salad. I've added an extra step to toast the bread, rub it with garlic and brush it with oil -- this keeps the bread crunchy and improves the overall experience of this classic Italian salad.
1/3 cup extra virgin olive oil 3 Tbsp. white wine vinegar 1/2 tsp. Kosher salt 1/2 tsp. freshly ground pepper1/2 lb. Italian or French bread, sliced 3/4" thick 1 clove garlic 2
large tomatoes, cut into 1” pieces (4 cups) 1 cucumber, peeled, halved and sliced 2
yellow peppers, roasted, sliced Small red onion, peeled, quartered, sliced 1/2 cup loosely packed fresh basil leaves, coarsely
chopped Heat oven to 400˚F.Reserve 1 Tbsp. oil.Mix remaining oil, vinegar, salt and pepper. Place bread on baking sheet.Bake 5-6 min. on each side or until crisp and golden brown around edges.Cool 5 min.Cut garlic on diagonal at one end.Rub bread slices with garlic.Brush bread with reserved oil.Cut into 1-inch cubes. Gently toss bread and vegetables with dressing in large bowl.
Create some excitement with this tender cookie that's both sweet and salty.
1 cup (2 sticks) butter, softened 1/2 cup granulated sugar (plus extra in small bowl for flattening cookies) 1/2 tsp. vanilla 2 cups flour 1/2 tsp. Kosher salt Glaze 1 cup powdered sugar 1/4 cup pure maple syrup 1 Tbsp. water Additional Kosher salt for sprinkling HEAT oven to 375°F. BEAT butter, sugar and vanilla 3 min. or until light and fluffy. Add combined flour and salt; beat until combined. SCOOP 1 Tbsp. portions of dough 2 inches apart on ungreased baking sheet. Dip flat-bottomed glass into bowl of sugar. Flatten cookies, one by one, dipping glass into sugar each time. BAKE 12-13 min. or until bottom and edges are brown. Cool on baking sheet 1 min. before removing with spatula to wire racks. MIX powdered sugar, maple syrup and water. Working quickly, brush onto cookies and sprinkle lightly with Kosher salt. Tip: I use #70 cookie scoop.
