Radicchio, Fennel, and Olive Panzanella recipes

Radicchio, Fennel, and Olive Panzanella recipes
15 Ingredients
  • 6 ounces country-style bread, torn into bite-size pieces (about 4 cups)
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup olive oil, divided
  • freshly ground pepper
  • kosher salt
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 1 small head radicchio, torn into bite-size pieces
  • 1 small fennel bulb, thinly sliced
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • 1/2 cup green olives, pitted, halved
  • 3 ounces aged sheep's-milk cheese (such as Manchego), shaved
  • 3 ounces hard salami, thinly sliced
Nutrition
551
28% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

65% 42

Saturated

50% 10

Trans

- 0

Monounsaturated

- 26

Polyunsaturated

- 5

Carbs

10% 31

Carbs (net)

- 26

Fiber

22% 6

Sugars

- 7

Sugars, added

- 0

Protein

28% 14

Cholesterol

14% 42

Sodium

44% 1057

Calcium

25% 255

Magnesium

14% 55

Potassium

17% 579

Iron

24% 4

Zinc

15% 2

Phosphorus

32% 227

Vitamin A

13% 118

Vitamin C

54% 33

Thiamin (B1)

22% 0

Riboflavin (B2)

22% 0

Niacin (B3)

23% 5

Vitamin B6

17% 0

Folate equivalent (total)

27% 106

Folate (food)

- 92

Folic acid

- 9

Vitamin B12

10% 1

Vitamin D

0% 0

Vitamin E

29% 6

Vitamin K

451% 360
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