Name: Panettone Panzanella with Pancetta and Brussels Sprouts
Yield: Makes 8 servings
Ingredients: 2 tablespoons (1/4 stick) butter; 1 6- to 7-ounce Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices; 1/2 cup extra-virgin olive oil; 1/3 cup apple cider vinegar; 1/4 cup finely chopped shallots; 8 tablespoons (about) apple cider; Nonstick vegetable oil spray; 9 cups 3/4-inch cubes panettone* or raisin challah (about 1 pound); 1/4 cup (1/2 stick) butter; 2 garlic cloves, finely chopped; 1 tablespoon chopped fresh sage; 2 teaspoons minced fresh thyme; 6 tablespoons finely grated Parmesan cheese; Coarse sea salt (preferably gray crystals); Freshly ground black pepper; 1 10- to 11-ounce head of radicchio, halved, cored, thinly sliced; 12 ounces 1/8-inch-thick slices pancetta (Italian bacon), cut into 2x1/8-inch strips; 1 pound small brussels sprouts, trimmed, quartered lengthwise; Fresh pomegranate seeds (optional)

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photo by Kana Okada

Panzanella is an Italian bread and tomato salad served in the summer and made with leftover crusty country loaves. In this winter version, tomatoes are replaced by brussels sprouts and apples, and the fruit-filled bread known as panettone stands in for the country loaves.

Recipe notes

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