Broccoli Panzanella with Walnut Sauce and Basil Recipe

Name: Broccoli Panzanella with Walnut Sauce and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces broccoli, florets cut into pieces 1 inch in length and stem peeled and cut into pieces 1 inch in length and 1/2 inch thick; 3 tablespoons olive oil; 1 large clove garlic, minced; 1 pinch red pepper flakes; Salt and freshly ground black pepper; 1/2 cup walnut pieces, toasted; 1 large clove garlic, minced; 3 tablespoons extra-virgin olive oil; 1 pinch finely grated lemon zest; Salt and freshly ground black pepper; One-day-old baguette, crust discarded and remaining cut into 3/4 inch to 1-inch dice; 1 tablespoon lemon juice, or to taste; 1/4 cup extra-virgin olive oil, for drizzling; Salt and freshly ground black pepper; 1/4 cup julienned basil leaves; Parmigiano-Reggiano shavings, optional.

Servings: persons

12 ounces broccoli, florets cut into pieces 1 inch in length and stem peeled and cut into pieces 1 inch in length and 1/2 inch thick
3 tablespoons olive oil
1 large clove garlic, minced
1 pinch red pepper flakes
Salt and freshly ground black pepper
1/2 cup walnut pieces, toasted
1 large clove garlic, minced
3 tablespoons extra-virgin olive oil
1 pinch finely grated lemon zest
Salt and freshly ground black pepper
One-day-old baguette, crust discarded and remaining cut into 3/4 inch to 1-inch dice
1 tablespoon lemon juice, or to taste
1/4 cup extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
1/4 cup julienned basil leaves
Parmigiano-Reggiano shavings, optional.

1
For the broccoli: Preheat oven to 425 degrees.
2
In a mixing bowl, combine the broccoli, olive oil, garlic and red pepper flakes.
3
Season with salt and pepper to taste.
4
Spread across a baking sheet or shallow roasting pan, and roast until the broccoli is crisp-tender, and is beginning to brown, 15 to 20 minutes.
5
Meanwhile, prepare walnut sauce.
6
For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned.
7
Place in a blender with garlic, olive oil and lemon zest.
8
Blend until smooth, adding just enough water to make a thick yet pourable sauce.
9
Season with salt and pepper to taste.
10
For assembly: Spread the diced bread on a baking sheet and bake until crisp and golden, 5 to 10 minutes.
11
Transfer to a bowl and add lemon juice, olive oil, and salt and pepper to taste.
12
Add broccoli (there should be equal parts broccoli to bread), and mix lightly.
13
On a serving platter or in a shallow bowl, spread the walnut sauce and pile the broccoli and panzanella on top.
14
Garnish with julienned basil and, if desired, shaved Parmigiano-Reggiano.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounces broccoli, florets cut into pieces 1 inch in length and stem peeled and cut into pieces 1 inch in length and 1/2 inch thick, 3 tablespoons olive oil, 1 large clove garlic, minced, 1 pinch red pepper flakes, and more.

Yes, Broccoli Panzanella with Walnut Sauce and Basil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Panzanella with Walnut Sauce and Basil

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