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Vidalia Onion Panzanella

Vidalia Onion Panzanella

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 0 minutes

Ingredients: Add ingredients to List

1 each Garlic clove, peeled
1 each baguette, torn in 1-inch pieces, lightly toasted, about 4 cups
6 each roma tomatoes, diced
1 pinch salt
1 pinch pepper
1 pinch sugar
8 each canned artichoke hearts, quartered
1 each vidalia onion, peeled and sliced in 1/4-inch rings
2 tablespoons chopped fresh chervil or 1 tablespoon dried
1 tablespoon whole tarragon leafs
1 tablespoon Fresh chives, snipped into 1/2-inch lengths
2 tablespoons Sherry vinegar (Vinaigrette)
2 teaspoons honey (Vinaigrette)
1 teaspoon dijon mustard (Vinaigrette)
1/2 teaspoon salt (Vinaigrette)
1 pinch freshly ground black pepper, to taste (Vinaigrette)
1/2 cup extra-virgin olive oil (Vinaigrette)

directions:

* To make Vinaigrette: In small bowl, whisk together vinegar, honey, mustard, salt and pepper. Whisk in oil. Makes 2/3 cup
1. Thoroughly rub inside of large wooden salad bowl with garlic clove. Discard garlic.
2. Add toasted bread. Top bread with tomatoes. Season with salt, pepper and sugar. Add artichokes and onion. Add chervil, tarragon and chives; toss lightly
3. Add vinaigrette and let sit at least 15 minutes before serving, tossing occasionally.
Courtesy of the Vidalia Onion Committee, contributed by Executive Chef Jay Murray, Grill 23 & Bar, Boston, MA

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Quantity Ingredients  
1 each Garlic clove, peeled  
1 each baguette, torn in 1-inch pieces, lightly to  
6 each roma tomatoes, diced  
1 pinch salt  
1 pinch pepper  
1 pinch sugar  
8 each canned artichoke hearts, quartered  
1 each vidalia onion, peeled and sliced in 1/4-inc  
2 tablespoons chopped fresh chervil or 1 tablespo  
1 tablespoon whole tarragon leafs  
1 tablespoon Fresh chives, snipped into 1/2-inch l  
2 tablespoons Sherry vinegar (Vinaigrette)  
2 teaspoons honey (Vinaigrette)  
1 teaspoon dijon mustard (Vinaigrette)  
1/2 teaspoon salt (Vinaigrette)  
1 pinch freshly ground black pepper, to taste (Vin  
1/2 cup extra-virgin olive oil (Vinaigrette)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 424 kcal (21%)
Calories from Fat 333 kcal (0%)
Total Fat 37 g (56%)
Saturated Fat 14 g (70%)
Cholesterol 0 mg (0%)
Sodium 556 mg (23%)
Total Carbohydrates 48 g (16%)
Dietary Fiber 31 g (124%)
Protein 18 g (30%)
Vitamins
Vitamin A 2619 IU (52%)
Vitamin C 56 mg (93%)
Minerals
Calcium 95 mg (1%)
Iron 16 mg (26%)
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