Radicchio Sheet Pan Panzanella
2-4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
4 tbsp
olive oil
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1
red onion, cut into 6 wedges
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¼ c
golden raisins
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½ c
red wine vinegar
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2
small heads radicchio, cut into 6 wedges
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2 ½ c
Torn, bite-sized pieces of crusty bread (about half of a standard-sized baguette)
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8
slices of soppressata, torn into bite-size pieces
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¼ c
Italian parsley leaves
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salt and pepper
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Though most panzanella recipes lean on juicy, summery produce to play off the crunchy bread, plenty of year-round produce can be panzanella-ready with a little bit of cooking and coaxing. The ingredients for this one can be roasted on the same sheet pan you use to toast your croutons. It’s just a matter of adding each one in stages, so that the onion wedges are softened and charred, the bread is toasted, and the radicchio holds on to a touch of its color.

Directions

  1. Preheat oven to 400°F. In a large mixing bowl, toss onions with 1 tablespoon of olive oil, and spread on a baking sheet. Bake for 10 minutes.
  2. Meanwhile, place the raisins and vinegar in a small saucepan over a low flame, and simmer until the raisins are plumped up and the vinegar has reduced.
  3. Add the radicchio wedges to the empty mixing bowl, and toss them with another tablespoon of olive oil. Add to the baking sheet with the partially cooked onions, sprinkle with a pinch of kosher salt, and bake for another 10 minutes.
  4. Meanwhile, in the empty bowl, toss the bread with the remaining 2 tablespoons olive oil, and distribute across the baking sheet, along with the soppressata. Sprinkle with a pinch of salt, and bake for another 15 minutes, or until the bread is golden and the soppressata is a little bit crispy.
  5. Pour the raisins and vinegar across the whole pan, and toss lightly. Sprinkle with parsley leaves, salt, and pepper before serving.

Anna Hezel

Anna Hezel is the senior editor of TASTE.

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