by Anita Lo
Chef's Notes: The first panzanella I ever had was at a restaurant called Il Cantinori in Greenwich Village. It's a thrifty bread salad that typically calls for tomatoes, but roasted broccoli is a delicious stand-in. The sauce of toasted walnuts, garlic, olive oil, and lemon gives it an added richness.
Panna will inspire you, teach you, and help you make incredible food!
Get unlimited access to 600+ video recipes and dozens of cooking classes, by more than 70 award-winning chefs. Plus, we’re adding new premium recipes every week!
To learn more, start a null-day free trial.
as low as $N.aN/mo after that