Panzanella In Nice Recipe

Name: Panzanella In Nice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Garlic Rye Croutons; 2 cups cubed stale loaf, salt rye or farmer's loaf if you can find it; 1/4 cup Extra Virgin Olive Oil; 1 Garlic Clove, Minced; Sea Salt and Pepper to taste; The Salad; 1 cup Green Beans, cut in half; 2 cups Tiny potatoes, fingerling or smaller; 3 cups Arugula; 1 cup Cherry tomatoes, halved; 1 tin Anchovies packed in olive oil; 1 Lemon, juiced; 1 teaspoon Dijon Mustard; 1/2 tablespoon Honey; 1/4 cup Extra Virgin Olive Oil

Servings: persons

Garlic Rye Croutons
2 cups cubed stale loaf, salt rye or farmer's loaf if you can find it
1/4 cup Extra Virgin Olive Oil
1 Garlic Clove, Minced
Sea Salt and Pepper to taste
The Salad
1 cup Green Beans, cut in half
2 cups Tiny potatoes, fingerling or smaller
3 cups Arugula
1 cup Cherry tomatoes, halved
1 tin Anchovies packed in olive oil
1 Lemon, juiced
1 teaspoon Dijon Mustard
1/2 tablespoon Honey
1/4 cup Extra Virgin Olive Oil

1
Preheat oven to 375. Toss the bread cubes, olive oil, and minced garlic. Season with Salt and Pepper. Spread the bread cubes evenly on a sided baking sheet. Bake for 20-25 minutes until golden brown and crisp.
2
Meanwhile, fill a medium saucepan with water and bring to a boil. Prepare a ice bath in a medium bowl you are waiting. Blanch the Green Beans in the boiling water then plunge them into the ice bath. Add the tiny potatoes to the boiling water. Boil for 5-10 minutes, until tender. Cooking time will depend upon the size of the potatoes. Dice the anchovies.
3
In a large salad bowl, combine the cooled croutons, green beans, potatoes, arugula, tomatoes, and diced anchovies.
4
Whisk together the lemon juice, mustard, and honey. Drizzle in the olive oil until the mixture is creamy. Add salt and pepper to taste. Pour the dressing over the panzanella salad, making sure to coat everything well.

1322

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: Garlic Rye Croutons, 2 cups cubed stale loaf, salt rye or farmer's loaf if you can find it, 1/4 cup Extra Virgin Olive Oil, 1 Garlic Clove, Minced, and more.

Yes, Panzanella In Nice falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Panzanella In Nice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions