Winter Panzanella Salad

It sounds fancy, but panzanella is the epitome of honest, straight forward comfort food with a nod towards thrift. Literally panzanella means "bread salad". In Italy, traditionally, it was a way to use stale or leftover bread. It's almost always a summer affair, as the star of the show are the plump vine ripened tomatoes that get slathered in peppery, throat catching, emerald green olive oil...

BUT WAIT! It's winter. Don't worry; your Panzanella will be epic. We got you covered with this take on the traditional. We used winter veggies for this delicious version! Tuscany, eat your heart out.

Salad
1 sweet or sour baguette (torn in to pieces)
2 pounds of your favorite squash, pumpkin, or beets
1/2 cup pitted olives, your choice on variety
1/2 cup torn kale or any winter green you prefer

1/4 cup of fresh torn sage
1/4 cup freshly grated Pecorino
2 tablespoons freshest Extra Virgin Olive Oil

Dressing
1/3 cup freshest  Extra Virgin Olive Oil
3 tablespoons and Aged Balsamic
2 garlic cloves super finely minced
fresh ground pepper
1/2 teaspoon of sea salt

Preheat the grill or your broiler. Toss the torn bread with EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.

Arrange the bread on a nice platter or in a large bowl.

Cook your veggies by grilling or sauteing with a drizzle of olive oil and some sea salt

Make the dressing by whisking all the ingredients together well in a large bowl. Add the cooked veggies, greens and gently toss with the dressing. Spoon the veggies and their juice mixed with the dressing lovingly over the top of the toasted bread.

Scatter the remaining ingredients over the top of the veggies. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.

Serves 6-8