How To: Make a panzanella salad with crab and avocado

Make a panzanella salad with crab and avocado

How to Make a panzanella salad with crab and avocado

This week's recipe is a Secret Ingredient team favorite. Not only is it a brilliant use for leftover bread, it's a lively salad of peppery arugula tossed in roasted tomato vinaigrette, topped with toasted goat cheese and generously garnished with Whole Catch™ Wild Caught Crab. Summer salads don't get much better than this!
Follow along in this cooking how-to video as Whole Foods Market shows you how to cook up this shellfish salad dish.

Toasted Bread
7 tablespoons olive oil
1/4 cup finely chopped fresh garlic (about 5 or 6 cloves)
1 tablespoon fresh thyme leaves, stems removed
1/2 tablespoon sea salt
1/2 tablespoon freshly cracked black pepper
1 large loaf (1 1/2 pounds) ciabatta bread, cut into 1-inch cubes

Vinaigrette
1/2 pound yellow heirloom tomatoes, cored and cut into wedges
1/4 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1/2 tablespoon white wine vinegar
1/2 cup olive oil

Goat Cheese
8 ounces 365 Everyday Value Fresh Goat Cheese (plain)
2 tablespoons toasted pistachios
2 tablespoons panko-style breadcrumbs
3 tablespoons un-bleached flour
Pinch each salt and black pepper
1 large egg, beaten with 3 tablespoons water
4 tablespoons olive oil

Salad
10 ounces baby arugula, washed
1 large brandywine or red heirloom tomato, cored and cut into 1-inch cubes
16 ounces Whole Catch Lump Wild Caught Crab Meat
2 ripe avocados, peeled, pitted and cut into 16 slices

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