Emily’s white bean panzanella

Serving for 2 people

Ingredients:

1 can Cannellini white beans

1/2 an avocado - large dice

1/4 cup chopped mint

1/4 cup chopped basil

1/4 cup chopped Italian parsley

1/4 cup chopped dill

1-2 slices of Pumpernickel bread for making croutons

4-6 cocktail sized tomatoes - large dice

Dressing:

3 tablespoon olive oil

juice of 1/2 lemon

1-2 tablespoons red wine vinegar

4-6 chopped anchovies

1 teaspoon Za’tar

1/2 teaspoon pepper

1/2 teaspoon Maldon salt

First, make your croutons! I love using Pumpernickel bread because it has a great earthy/nutty flavor that I love with the tangy dressing. Just cut a slice of bread into bite sized pieces. Put the bread into a saucepan with a teaspoon of olive oil and a tiny dash of salt. Toast on medium head for 5-8 minutes or until crispy. Turn the stove off and set aside to let them cool.

In a large mixing bowl, mix together all the dressing ingredients. Taste the dressing to make sure your seasoning is on point. Next, add your cannellini beans, tomatoes, avocado and fresh herbs to the bowl. Add the croutons in last and toss just until all coated. I like to serve this salad at a cool room temperature.

With love + salt,

Em