Panzanella with Tomato Vinaigrette and Duck Confit
Panzanella is a rustic salad with Italian origins, makes a refreshing summer appetizer or entrée, and uses a variety of seasonal vegetables. This version includes a light, bright vinaigrette made from fresh tomatoes. I like the rustic look of the torn bread, and it creates nooks and crannies for the dressing to get into. The contrasting shapes and textures of this dish make an appealing presentation. For a family-friendly, make-ahead meal, do all the assembly at lunchtime and let it wait on you for dinner. Preparing the vegetables is most of the work, but it’s easy and kids can get involved cutting veggies, whisking dressing, and tearing bread.
A Note about the Duck Confit: This may sound fancy, but it requires very little hands-on effort, just patience. It can be made weeks in advance since the meat, when properly cooked and stored, will keep at least two months. In addition to topping salads, it is excellent on crostini, in pasta, and more.
Serves: 2 as a main dish, 4 as an appetizer
Prep time: 40 minutes
Standing Time: 30 minutes to 3 hours
7 oz. baguette, torn into ¾” pieces
3-4 Tbsp. confit oil, olive oil, or a combination
Pinch of Kosher salt
Few twists of fresh ground black pepper
1 small shallot (about ½ oz.) cut paper-thin
1/3 c. celery ribs, thinly sliced
1 3” piece of cucumber, quartered and sliced thinly
1 ½ c. tri-color cherry tomatoes, halved, seeds gently squeezed out
3 Tbsp. seeded, thinly sliced mini sweet peppers or red bell pepper
3-4 oz. fresh asparagus, stems snapped to remove woody ends, stalks shaved lightly to remove any toughness, then shaved with a vegetable peeler into thin ribbons
1 ½ Tbsp. chopped fresh parsley
¼ tsp. chopped fresh thyme
1 c. fresh baby arugula
6 oz. Duck Confit, coarsely shredded
¼ c. coarsely chopped pecans
Preheat oven to 425°. In a large bowl, toss the bread pieces with the oil and sprinkle with salt and pepper, transfer to a large baking sheet and bake 8-10 minutes until golden brown. Set aside to cool.
In a large bowl, toss together the shallots, cucumber, celery, tomatoes, asparagus, bell peppers, parsley, thyme, and toasted bread pieces. Drizzle vinaigrette over mixture, tossing as you add the dressing so as much of the mixture is coated with the dressing as possible. Cover with plastic wrap and let stand at room temperature for 30 minutes or up to 3 hours to allow bread to absorb the dressing, tossing occasionally.
Just before serving add arugula to the bowl and toss to combine. Heat a medium skillet (not non-stick) over medium-high heat, add the shredded duck and pecans and toss to warm, allowing the meat to dry slightly and form a light crust. Divide salad between two large bowls, top each with half of the duck and pecans and serve.
Tomato Vinaigrette
3 Tbsp. finely minced shallots
plum tomatoes, halved and seeded
2 Tbsp. sherry vinegar
Pinch of granulated sugar
½ tsp. Dijon mustard
¼ tsp. Worcestershire sauce
2 Tbsp. canola or vegetable oil
2 Tbsp. confit oil (from Duck Confit, below)
Salt, to taste
Black pepper
Place shallots in a bowl of ice water and let stand 5 minutes; drain and pat dry. Lightly salt tomatoes and let stand 10 minutes. Force through a strainer, rubbing the fleshy side to remove as much pulp as possible. You should have about ¼ c. of pulp. Whisk in the sherry vinegar, sugar, mustard, Worcestershire, and a pinch of salt. Gradually add the oils, constantly whisking to combine thoroughly. Taste and adjust with salt, pepper or more vinegar.