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Winter Panzanella
http://smittenkitchen.com/blog/2006/12/holding-the-gray-salt/
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Photo © Deb Perelman
Ingredients
categorized
original
1/4 cup unsalted butter
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh thyme
6 cups day-old bread, crust removed, cubed
6 tablespoons finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper
1 small red onion, sliced thinly lengthwise
3 tablespoons sherry vinegar
Gray salt
4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage
Freshly ground black pepper
1/2 pound Brussels sprouts, ends trimmed, then quartered
1/2 cup fresh Italian parsley leaves
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Brussels sprouts
(
1/2
pound
)
Butternut squash
(
4
cups
)
Garlic
(
2
teaspoons
)
Italian parsley, fresh leaves
(
1/2
cup
)
Red onion, small
(
1
)
Sage, fresh
(
1
tablespoon
)
Thyme, fresh
(
2
teaspoons
)
Condiments
Sherry vinegar
(
3
tablespoons
)
Cooking & Baking
Black pepper, Freshly ground
(
1
)
Gray salt
(
1
)
Olive oil, extra-virgin
(
2/3
cup
)
Salt and freshly ground black pepper
(
1
)
Bread & Baked Goods
Bread, day-old
(
6
cups
)
Dairy
Butter, unsalted
(
1/4
cup
)
Parmesan
(
6
tablespoons
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 724 recipes
Social Stats
66.4
Rating
1-100
23
Tweets
114
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Shares
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Views
366
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Recipe Stats
Published December 3, 2006 (6 years ago).
30 people saved this recipe.
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