Panettone Panzanella with Pancetta and Brussels Sprouts

Ingredients for Panettone Panzanella with Pancetta and Brussels Sprouts

• 2 tablespoons (1/4 stick) butter

• 1 6- to 200g Granny Smith apple, quartered, cored, cut into 1/2-inch-thick slices

• 120ml extra-virgin olive oil

• 80ml apple cider vinegar

• 60ml finely chopped shallots

• 120ml (about) apple cider

• Nonstick vegetable oil spray

• 2150ml 3/4-inch cubes panettone* or raisin challah (about 450g )

• 60g (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 300g head of radicchio, halved, cored, thinly sliced

• 350g 1/8-inch-thick slices pancetta (Italian bacon), cut into 2x1/8-inch strips

• 450g small brussels sprouts, trimmed, quartered lengthwise

• Fresh pomegranate seeds (optional)

How to make Panettone Panzanella with Pancetta and Brussels Sprouts

Melt butter in heavy medium skillet over medium-high heat. Add apple slices and sauté until golden brown, turning occasionally, about 6 minutes. Cover; cook until very tender, about 1 minute. Transfer apple slices and pan juices to blender and cool. Add oil, vinegar, and shallots. Blend until smooth. Add cider, 2 tablespoons at a time, blending to pourable consistency. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Preheat oven to 204°C. Spray large rimmed baking sheet with nonstick spray. Place panettone in large bowl. Melt butter in small skillet over medium heat. Add garlic, sage, and thyme. Sauté until fragrant, about 1 minute. Pour butter mixture over panettone; toss to coat. Add cheese and sprinkle with salt and pepper; toss. Spread cubes on prepared sheet.

Bake croutons until pale golden, stirring occasionally, about 6 minutes. Cool on baking sheet up to 6 hours.

Place radicchio in large bowl of water and ice. Chill at least 1 hour and up to 3 hours.

Sauté pancetta in large skillet over medium heat until crisp; transfer to paper towels to drain. Cook brussels sprouts in large saucepan of boiling salted water until tender, about 7 minutes; drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Combine croutons, pancetta, and brussels sprouts in large bowl. Drain radicchio very well and add to salad. Add enough vinaigrette to coat, tossing to blend well. Transfer salad to large shallow bowl. Sprinkle with pomegranate seeds, if desired.

*A sweet, fruit-filled egg bread; available at specialty foods stores, Italian markets, and many bakeries.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.