Pistachio and artichoke panzanella
- May 2016
- 200g stale ciabatta or baguette, cut into 2cm cubes
- 100g unsalted pistachio kernels
- 240g (drained weight) artichoke hearts from a jar or can
- Small handful fresh flatleaf parsley, finely chopped
- 1½ tbsp extra-virgin olive oil (see tip)
- 2 tbsp balsamic vinegar
- Put a dry frying pan over a medium-high heat and, once it’s hot, add the bread and toast for a few minutes. The bread cubes need to be crispy and slightly charred, but certainly not burned. Put the toasted bread into a mixing bowl.
- Add the pistachio kernels to the pan and toss them around for a few minutes until they smell quite strongly, but don’t let them colour. Once toasted, add the pistachios to the bowl with the bread cubes.
- Drain the artichokes, discard the liquid, then blot them dry with some kitchen paper. Chop the artichokes in half, fry them in ½ tbsp oil until starting to crisp, then add to the bowl. Toss everything together to combine, then tip onto a large serving plate.
- To finish, drizzle the balsamic vinegar over the salad along with about 1 tbsp of olive oil and a pinch of salt and pepper (see tip).
We like to leave this salad to sit for at least 30 minutes beforehand to allow time for all the oil and juices to soak into the bread. Just before serving, drizzle with an extra glug of oil.
You can assemble the salad up to 2 hours ahead (see tip) – cover it but don’t chill.
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