Vidalia® Onion Panzanella

Contributed by Executive Chef Jay Murray, Grill 23 & Bar, Boston, MA

Ingredients

• 1 clove garlic, peeled
• 1 baguette, torn in 1-inch pieces, lightly toasted, about 4 cups
• 6 yellow or red Roma tomatoes, diced
• Salt, pepper and sugar
• 8 canned artichoke hearts, quartered
• 1 Vidalia^® onion, peeled and sliced in 1/4-inch rings
• 2 tablespoons chopped fresh chervil or
• 1 tablespoon dried
• 1 tablespoon whole tarragon leaves
• 1 tablespoon chives, snipped into
• 1/2-inch lengths
• Vinaigrette (recipe follows)
• Vinaigrette:
• 2 tablespoons sherry vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 1/2 cup extra virgin olive oil
• In small bowl, whisk together vinegar, honey, mustard, salt and pepper. Whisk in oil. Makes 2/3 cup.

Instructions

Thoroughly rub inside of large wooden salad bowl with garlic clove. Discard garlic. Add toasted bread. Top bread with tomatoes. Season with salt, pepper and a pinch of sugar. Add artichokes and onion. Add chervil, tarragon and chives; toss lightly. Add vinaigrette and let sit at least 15 minutes before serving, tossing occasionally.

Nutrition Information

Per serving: 339 Calories, 16 Fat, 9 Protein, 44 Carbohydrate, 583 Sodium

Food Exchanges: 2 Starch/Bread; 2 Vegetable; 3 Fat