Lettuce-Free

Executive Chef Scott Lewis shares his recipe for the fall Panzanella Salad so you can make a healthy green dish at home that doesn’t include low-fat ranch or a single leaf of lettuce.

Piattello Italian Kitchen was on Fort Worth Magazine’s list of Best New Restaurants in the November issue of the magazine. And, while a hearty fall dish of Saffron Cappelletti in a Lamb Ragu made the cover, it’s the salads that keep us going back to the bright and airy Waterside spot for productive and healthy business lunches.

Here, Executive Chef Scott Lewis shares his recipe for the fall Panzanella Salad so you can make a healthy green dish at home that doesn’t include low-fat ranch or a single leaf of lettuce.  

Fall Panzanella Salad

  • 1/2 of Granny Smith apple
  • 3 yellow baby beets, chopped medium dice
  • 3 purple baby beets, chopped medium dice
  • 1/2 cup croutons
  • 1/2 cup arugula
  • 3 tablespoons golden raisins
  • 1 tablespoon red onion
  • 1 teaspoon chopped mint
  • 1 teaspoon chopped basil
  • 3 tablespoons red wine
  • vinaigrette (see sub recipe)
  • pecorino cheese

DIRECTIONS:

  1. Cut Granny Smith apple into batons.
  2. Roast baby beets in tin foil with EVOO and salt until tender. Let cool.
  3. Cut sourdough bread into cubes and toss with EVOO. Season with salt and roast in the oven until golden brown.
  4. Cut red onion into thin slices.
  5. Hand tear basil and mint.
  6. Make red wine vinaigrette
  7. (see sub recipe).
  8. Add all ingredients to a bowl, then add red wine vinaigrette and season with salt.

Red Wine Vinaigrette

  • 1 tablespoon olive oil
  • 1/2 teaspoon Dijon
  • 1/2 teaspoon shallot

DIRECTIONS: 

  1. Put vinegar in a bowl with Dijon and shallot.
  2. Slowly stream in the olive oil.
  3. Salt to taste.