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Focaccia with Quick-Pickled Vegetables and Fresh Mozzarella One Star

Focaccia with Quick-Pickled Vegetables and Fresh Mozzarella

Get Ready

Servings: Serves 4

Prep Time: 30 minutes

Cook Time: 0 minutes

Ingredients: Add ingredients to List

2 ?ribs celery, thinly sliced
1 cup cauliflower florets, thinly sliced
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 red bell pepper, cut into 1/2-inch pieces
4 radishes, thinly sliced
1 Nature's Place organic carrot, thinly sliced
1 ?Tbsp. finely chopped Nature's Place Organic Baby Dill, or to taste
1 tsp. Nature's Place Minced Garlic
1/4 ?tsp. Taste of Inspirations Fleur de Sel Sea Salt, or to taste
1/4 tsp. freshly ground black pepper
2 ?Tbsp. Taste of Inspirations California Extra-Virgin Olive Oil
1/3 cup apple cider vinegar
1 (16 oz.) Taste of Inspirations All Natural Simple Focaccia
1 Tbsp. Taste of Inspirations Lemon Rosemary Dipping Oil
8 oz. fresh mozzarella, sliced thin

directions:

1. In a large bowl, stir together celery, cauliflower, bell pepper, radishes, carrot, dill, garlic, salt, and black pepper. Stir to mix, then drizzle with plain olive oil and vinegar and stir again. Let sit at least 10 minutes and up to 1 hour, stirring occasionally; mixture will keep for several days in a covered jar in the refrigerator.
2. Cut focaccia in half horizontally so there are two rounds. Use your hands to remove some of the inside bread to make room for the filling. Discard or reserve for another use, such as bread crumbs.
3. Drizzle dipping oil onto cut side of the top half of bread, brushing it with the back of a spoon or a pastry brush to make sure it is well distributed.
4. Use a slotted spoon to layer half the pickled vegetables on bottom half of bread. Top the veggies with slices of mozzarella, then add top half of bread.
5. Cut sandwich into 4 quarters, or 8 wedges. Wrap well in foil or waxed paper for transportation and refrigerate, or serve immediately. Serve remaining pickled veggies on the side.
Source: Hannaford fresh Magazine, July - August 2013

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Quantity Ingredients  
2 ?ribs celery, thinly sliced  
1 cup cauliflower florets, thinly sliced  
1/2 red bell pepper, cut into 1/2-inch pieces  
1/2 red bell pepper, cut into 1/2-inch pieces  
1/2 red bell pepper, cut into 1/2-inch pieces  
4 radishes, thinly sliced  
1 Nature's Place organic carrot, thinly sliced  
1 ?Tbsp. finely chopped Nature's Place Organic Baby Dill, or to taste  
1 tsp. Nature's Place Minced Garlic  
1/4 ?tsp. Taste of Inspirations Fleur de Sel Sea Salt, or to taste  
1/4 tsp. freshly ground black pepper  
2 ?Tbsp. Taste of Inspirations California Extra-Virgin Olive Oil  
1/3 cup apple cider vinegar  
1 (16 oz.) Taste of Inspirations All Natural Simple Focaccia  
1 Tbsp. Taste of Inspirations Lemon Rosemary Dipping Oil  
8 oz. fresh mozzarella, sliced thin  
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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 n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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