There’s something about breadcrumbs that is just so delicious. Here we have a deceptively healthy version of a panzanella-type salad. Using Udi’s gluten free bread, it’s a lighter dish that has lots of crunch and great flavor. Shaved raw brussels sprouts add a brightness to the dish, and the sherry vinegar brings it all together.
1. Cut Udi’s bread, or any other type of bread of your liking, into small squares.
2. Coat cut bread lightly with some good olive oil, and bake in the oven at 400 degrees F, for about 6-8 minutes depending on your oven, you want a golden color
3. Shave brussels sprouts thinly with a mandolin
4. Create the dressing:
2 parts extra virgin olive oil
1 part sherry vinegar
salt and pepper
2 tablespoons finely grated Pecorino Romano cheese
5. Coat the brussels sprouts with the dressing, add in the toasted bread crumbs, and top with a little more Pecorino Romano and enjoy!
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