PANZANELLA SALAD WITH ANCHOVY PASTE ENJOY DAN:

       PANZANELLA SALAD WITH ANCHOVY PASTE by CHEF DAN:

Makes 12 cups

INGREDIENTS:

1/4-cup olive oil

4 cups ESSENTIAL BAKING COMPANY organic Ciabatta bread cut into 1-inch cubes

3 anchovies, fillets paste, recipe to follow

1/3-cup Balsamic vinegar

2 beef steak tomatoes cut into bit size pieces

1 English cucumber, peeled, seeded and diced

1 onion, thinly sliced

2 garlic cloves, minced

1/2-each red and green bell pepper, sliced

1/3-cup fresh basil, torn

Sea salt and freshly ground pepper to taste

Parmesan cheese shavings

DIRECTION: (PRE HEAT OVEN TO 375 DEGREES)

1.   In a bowl add anchovies and 2 cups buttermilk; let set 20-30 minutes.

2.   Drain and set anchovies aside.

3.   On a prepared baking sheet lay the bread cubes and bake for 6-10 minutes, remove from oven and set aside.

4.   Toss tomatoes, 1/2-teaspoon salt in a salad bowl, set aside.

5.   Whisk the olive oil and balsamic vinegar into anchovy paste.

6.   Add the bread cubes and toss to combine.

7.   Add tomatoes, cucumber, onion, bell peppers, basil and S.&.P.

8.   Toss the ingredients gently to coat.

9.   Marinate in a cool palace (not the refrigerator) for 1 hour.

10.                Top with shivers of Parmesan cheese.

ANCHOVY PASTE:

8 ounces anchovies packed in oil, drained, coarsely chopped

2 tablespoons Panko

1/2-cup butter

3 tablespoon lemon juice

2 garlic cloves, minced

1 pinch EACH cinnamon, ground ginger and black pepper

DIRECTIONS:

1.   Using a mortar and pestle, pound the anchovies and butter to a smooth paste.

2.   Stir in Panko, lemon juice, garlic cloves, spices and pepper.

3.   Make the paste into a large ramekin.

4.   Cover and chill for before serving.

ENJOY DAN:                                     HALLELUJAH!!