Pages
- Home
- New Recipes
- Chef Recipes
- Restaurant Recipes
- Hotel Recipes
- Cruise Ship Recipes
- Award Winners
- Cookbooks
- Shows
- Appetizer
- Alcohol Drinks
- Beef
- Bread
- Chicken
- Clams
- Crab
- Dessert
- Dips
- Drinks
- Dressing
- Duck
- Fish
- Lamb
- Lobster
- Mussels
- Oysters
- Pasta
- Pork
- Recipes4Two
- Salad
- Sauce
- Seasoning
- Shrimp
- Soup
- Sandwiches
- Turkey
- Veal
- Veggies
- Chef Tips
- Conversions
- Food Facts
- About
- Downloads
- Sitemap
- Testing
Metro Bis: Panzanella Recipe
Serves: 4-6
Conversion Chart: Here >>
Ingredients:
2 cups chopped tomatoes, 1-inch cubes
2 cups croutons
½ cup thinly sliced red onion
12 large basil leaves, chopped
½ cup feta cheese, crumbled
2 tablespoons capers—optional
1 head romaine heart lettuce, sliced thinly
4–6 tablespoons Metro Bis Dressing: Here >>
Procedure:
In a large mixing bowl combine the chopped tomatoes, croutons, red onion, basil, crumbled feta cheese, and capers. Then toss with 4 tablespoons dressing and taste. Add more dressing if necessary, up to 6 tablespoons. Arrange sliced romaine lettuce on the bottom of a large platter. Top with tossed panzanella and serve.
Restaurant: Metro Bis, 928 Hopmeadow Street, Simsbury, CT, USA
Recipe Type: Authentic
Submitted By: Chef Chris Prosperi
Recipe Author: Chef Chris Prosperi
Recipe Source: http://www.ediblenetwork.com/wp-content/blogs.dir/27/files/pages/recipes/summer08/panzanella_LocallyGrown.pdf
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈