- 35 Min
- Serves 4
Raging Romaine Peach Panzanella
- Main Course
- Raging Romaine
For the panzanella:1 loaf of ciabatta, cut into 1” cubes
¼ cup extra virgin olive oil, divided
3 ripe peaches, pitted and sliced into ½” slices
(1) 4-oz. box Raging Romaine
8 oz. ball of burrata
For the honey citrus vinaigrette:1 lemon, juiced (about ¼ cup)
1 Tbsp. honey
¼ cup extra virgin olive oil
To make the ciabatta croutons:
Preheat oven to 425ºF. On a baking sheet, toss the cubed ciabatta with 2 Tbsp. extra virgin olive oil until evenly coated. Season with kosher salt then bake for 5 to 6 minutes, or until golden brown and crispy. Set aside to cool.
To grill the peaches:
Preheat grill to medium-high. In a large bowl, toss the peach slices with 2 Tbsp. extra virgin olive oil until evenly coated. Grill peaches for about 2 to 3 minutes per side, or until grill marks have been achieved. Set aside to cool slightly.
To make the honey citrus vinaigrette:
In a small bowl, whisk together the lemon juice, honey, and extra virgin olive oil. Season to taste with kosher salt and set aside.
To compose the panzanella:
In a large bowl, add the ciabatta croutons, 2 Tbsp. of the honey citrus vinaigrette, and gently toss to coat. Arrange dressed croutons on a large serving platter. In the same large bowl used to dress the croutons, add the Raging Romaine, grilled peaches, 1 Tbsp. of the honey citrus vinaigrette, and gently toss to coat. Then, add to platter with croutons. Nestle in the ball of burrata to the composed panzanella and top with the remaining honey citrus vinaigrette. Serve immediately.