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Green Salad with Cranberry Vinaigrette and Panettone Croutons
from the kitchen of Sharmagne Leland-St. John
2 heads of live butter lettuce
2 cups Panettone bread cubes
3/4 cup cranberries, dried and sweetened
1/2 cup whole walnuts
1/2 cup Parmesan cheese, shaved
Pre-heat the oven to 275 degrees F.
Cut the panettone into crouton sized cubes. Spread the cubes
out in an even layer on a heavy baking sheet. Bake on the
middle rack of the oven for 20 minutes. Turn croutons. Bake
another 25 minutes. Remove from oven. Set aside. Toast the
walnuts until they are a light golden brown. Do not burn!
Meanwhile wash the lettuce and spin dry. Tear the lettuce
into bite sized pieces. Put enough salad dressing to just
coat the lettuce into the bottom of a large salad bowl.
Add the lettuce, cranberries, toasted walnuts and the
parmesan cheese to the bowl. Toss lightly then add
the croutons. If serving "salad aprés" do not
toss until just before serving.
1/2 cup pure cranberry juice cocktail
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon light brown sugar
Freshly ground black pepper, to taste
Whisk all 5 ingredients together in a bowl or blender.
Place in the bottom of a large salad bowl and add salad. Do
not toss until ready to serve.