Tomato panzanella from Tartine Box Set by Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mseers on October 24, 2011

    Tomato (and Artichoke) Panzanella 183 Roasted artichoke croutons: red wine vinegar or sherry vinegar, 2 lb baby artichokes, 6T olive oil, 4 thick slices country bread torn in large pieces, 4 oz parmesan Tomato vinaigrette: 4 heirloom tomatoes, 1/2 red onion finely diced, 3T red wine vinegar or sherry vinegar, 1/4 t salt, 1 c olive oil 1 english cucumber, 1 bunch basil Prepare artichokes, place in acidulated water, drain, toss with 3 T olive oil and salt, place bread on top, grate cheese over all, roast at 400 until artichokes crispy outside, tender inside, bread deep golden brown, 15-20 min. Halve tomatoes and squeexe, add remaining, peeled cucumber in strips, toss all.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.