roux logo
Autumnal Panzanella
recipe
/
London
Autumnal Panzanella
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
0 collects
0 forks
0 stacks
$1.00
A vibrant and robust panzanella salad that features seasonal vegetables like squash and red onions, brought together with a zesty salsa verde dressing. This dish shines both as a solo lunch or a festive gathering plate, benefiting from a little time to sit with the dressing before serving.
RecipeForksStacksMore

You Need

4-6 servings
  • 1 head radicchio
  • 1.5kg pumpkin or squash (Blue Hubbard, Hokkaido or Acorn)
  • 2 red onions
  • 1-2 tbsp confit garlic oil or olive oil
  • 1 tsp flaky sea salt
  • 1/2 tsp ground allspice
  • 1/2 tsp Aleppo pepper
  • a few thyme sprigs
  • some pickled celery or 1 fennel (sliced on a mandolin)
  • 1 batch croutons
  • a handful of mint leaves
  • 50g feta (crumbled over the top, optional)
  • leftover sprout tops (optional)
  • additional salt and pepper to taste

  • Lemony Olive Salsa Verde Dressing

    • 60ml + 1 tbsp olive oil (divided)
    • 1 medium unwaxed lemon (preferably organic)
    • 1 tsp salt
    • pinch of Aleppo pepper (optional)
    • 2 garlic cloves (finely chopped or confit)
    • 1 tbsp capers
    • 12-14 large pitted green olives
    • 1 large bunch of parsley
    • 4 tarragon sprigs
    • 1 tsp sugar or honey
    • 1 tbsp lemon juice (more to taste)
    • additional salt and pepper to taste

    • How To

    1. Preheat your oven to 200C (400F).
    2. Peel and cut the red onions into 8-12 wedges through the root (depending on their size).
    3. Place the slices on a tray or two (depending on their size) lined with baking parchment. Drizzle the wedges with a couple of tablespoons of garlic oil or olive oil, and salt, Aleppo pepper or chili flakes, and ground allspice. Sprinkle over some thyme sprigs and gently mix everything together so they are all coated. Arrange in one layer on the pan(s).
    4. Roast in a hot oven for 30 minutes, turning halfway through. Smaller squash may need less time on their second side.
    5. Make the dressing: Wash, dry, and thinly slice the lemon, keeping the rounds whole (3-5mm thick). Remove the pips if desired.
    6. Place a medium-sized frying pan or sauté pan with a lid onto medium heat and add 1 tbsp olive oil. When warm, lay the lemon slices in one layer and sprinkle with a pinch of salt. Allow to cook gently for 2-3 minutes, then turn the slices over in the pan.
    7. Add the garlic and Aleppo pepper if using, cook down for another minute, then add the capers and olives, allowing them to roast slightly.
    8. Roughly chop the parsley and tarragon leaves and combine with the lemon mixture, either by hand or in a food processor. Add lemon juice, sugar or honey, and a little extra salt to taste. Add enough of the remaining olive oil to achieve the desired consistency.
    9. Assemble the salad on a flat plate. Start with a bed of radicchio leaves, followed by some roasted squash, red onions, pickled celery, croutons, mint leaves, and crumbled feta (if using). Drizzle with dressing and repeat layers.
    10. Allow the salad to sit in the dressing for a while before serving.