March 8, 2017

Ok, the honest truth is, I just had this PANZANELLA salad yesterday and I can’t stop thinking about it.  I’m craving more because, seriously, it’s beyond.

It’s hard to put my finger on what exactly makes this dish so incredible.  Could it be the grilled octopus which is charred just enough so it’s tender but still has a crispy bite? So often the problem with cooking octopus is it’s either too chewy or hard as a rock.  But not in this case. Maybe it’s the sweet roasted purple cabbage that not only provides a gorgeous hue but complements the subtle seafood flavor so well?  I can’t decide.  You’ll just have to try it for yourself.  There’s too much to like about this salad.  The red onions are cooked just enough to bring out their sweetness.  But, the fennel is the true surprise of this dish .  It’s bright and infuses each bite with a beautiful herbacious punch.  The croutons provide a nice foundation absorbing all the wonderful flavors tossed in without losing their crunch.

What I found amazing about this Panzanella is even those who don’t think they like octopus (my dining partner for one) will enjoy this salad.  Just trust.