We wanted to know what your favourite way to enjoy Furlani bread products are and we’ve asked home chef Mandy Lynn to share one her staple summer recipes with us.
Check out her take on the classic Panzanella salad. It is packed with many colours and flavours and is an instant hit. The best part is that it’s so simple to make.
Furlani Croutons: Prepare Furlani Garlic Texas Toast according to package instructions. Remove from the oven and set aside to cool completely. Once cooled, cut into crouton sized cubes.
Grilled Radicchio: Cut radicchio in half and gently remove each leaf. Put in a small bowl with 2 tbsp olive oil and toss. Prepare a well-oiled grill pan, or a BBQ to med-high heat. Add the radicchio leaves individually on the grill, grill until the radicchio wilts (1-2 min per side) keep an eye on it as it will get brown very quickly. Once wilted, place in a bowl and let cool.
Dressing: In a small bowl mix lemon juice, honey, and thyme. Slowly stir in remaining olive oil. Add salt and pepper to taste.
Serving: When you are ready to serve your salad, place Furlani croutons, spinach, radicchio, halved tomatoes, and mozzarella in a large bowl with dressing. Allow the salad to sit for 10 minutes to allow the croutons to soak up the dressing. Place on a serving platter and drizzle with pesto sauce and enjoy!