Recipe Index

Ingredients

• 8 oz. pumpernickel or other hearty brown bread (such as rye or whole wheat), coarsely torn (about 4 cups)
• ⅔ cup extra-virgin olive oil, divided
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
• 1 tsp. freshly ground pepper, divided, plus more
• 5–6 medium oranges, divided
• 2 garlic cloves, finely grated
• ½ cup plus 2 Tbsp. balsamic vinegar
• 2 Tbsp. Dijon mustard
• ½ large fennel bulb, cut into quarters through root end, thinly sliced lengthwise
• 3 large shallots, thinly sliced
• 8 oz. mixed chicories (such as radicchio and/or endive), leaves separated, torn into very large pieces if needed (about 6 cups)
• 2 oz. Parmesan, plus more for serving

Method

1. Heat the oven to 400°F with a rack in the middle and spread the torn pumpernickel over a rimmed baking sheet.
2. Drizzle 1/3 cup of the olive oil over the bread, season it with 1/2 teaspoon of the kosher salt and 1/2 teaspoon of the pepper, massage the oil in with your hands, and bake for 13–17 minutes until the croutons are dried out and fragrant, then cool them on the sheet.
3. Trim the peel and white pith from 4 of the oranges with a paring knife, cut the flesh into 1-inch pieces leaving the pithy centres behind, and squeeze the juice from the scraps into a measuring cup.
4. Halve the remaining 1–2 oranges and squeeze their juice through a mesh sieve into the cup until you have 1/2 cup of orange juice in total.
5. Whisk the finely grated garlic, balsamic vinegar, Dijon mustard, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper and remaining 1/3 cup olive oil into the orange juice to make the dressing.
6. Toss the thinly sliced fennel, sliced shallots, mixed chicories, reserved orange pieces and cooled croutons in a large bowl, shave the 2 ounces of Parmesan into the bowl with a vegetable peeler, and drizzle over about half the dressing.
7. Leave the panzanella to sit for 3 minutes so the bread drinks in the dressing, add more dressing if the croutons still seem dry, and check the salt and pepper.
8. Arrange the winter panzanella on a platter and shave extra Parmesan over the top for serving.

Total: 40 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data