Winter Panzanella Salad

Ingredients

• 6 ounces country-style bread, torn into bite-size pieces
• 1 tablespoon nely grated lemon zest
• 1/2 cup extra virgin olive oil, divided use
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1 small shallot, finely chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 head radicchio, torn into bite-size pieces
• 1 fennel bulb, trimmed and thinly sliced
• 1 cup fresh at-leaf parsley leaves with tender stems
• 1/2 cup green olives, pitted, halved
• 3 ounces Parmigiano-Reggiano, thinly shaved
• 3 ounces hard salami, thinly sliced

Directions

Step 1

Preheat the oven to 400°F. Toss the bread with lemon zest and 1/4 cup of olive oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8 to 10 minutes. Let cool.

Step 2

Whisk the shallot, lemon juice, vinegar, and oregano in a large bowl; season with salt and pepper. Whisk in the remaining 1/4 cup of olive oil.

Step 3

Add the radicchio, fennel, parsley, olives, cheese, salami, and bread to the dressing; toss to combine.