white bean, clementine & arugula panzanella
Saturday, March 17, 2012 at 9:00AM Remember this?
The good thing about homemade bread is that it goes stale pretty fast.
...which means it doesn't contain a lot of preservatives that many of us would prefer to live without.
The bad thing about homemade bread is that it goes stale pretty fast.
...which means that crusty, tender loaf you enjoyed hot and warm the night before just isn't the same the next day.
The good thing about homemade bread is that it goes stale pretty fast.
...which means you have a perfect excuse to make Panzanella!
Mine is definitely not a traditional version, which is typically fresh tomato based. But in the spirit of seasonality (and wanting to use up some delicious clementines I had on hand), I opted for clementines instead.
What's your favorite way to use leftover stale bread?
***
white bean, clementine & arugula panzanella
Ingredients (serves 2 to 4)
- 1 (15-ounce) can Cannellini beans, rinsed and drained
- 2 cups fresh arugula
- 1/4 red onion, sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon of a light flavored vinegar
- 1 clementine, peeled and diced
- Kosher salt & freshly ground black pepper, to taste
- Pinch of crushed red pepper
- 8 ounces stale bread, cubed and toasted
Instructions
Combine all ingredients in a large bowl (except bread cubes) and refrigerate for at least 30 minutes or up to 2 hours. Toss in bread cubes and serve.
