Spring panzanella salad with lunchtime leftovers

Make the most out of a leftover loaf of focaccia bread with this tasty recipe from Dan Clapson.

Spring panzanella salad:

1 cup grated Parmigiano Reggiano

1/2 pint red cherry tomatoes, halved from top to bottom

1/2 pint yellow cherry tomatoes, halved from top to bottom

3 tbsp olive oil

1/2 tsp sugar

salt and pepper, to taste

1 loaf day-old focaccia, cut into 1-inch cube and toasted until crunchy

1/4 cup pickled red onions

1/4 cup thinly shaved red radish

1 bulb fennel, cut into 1/2-inch wedges and grilled

Get daily National news

Get daily Canada news delivered to your inbox so you'll never miss the day's top stories.

Sign up for daily National newsletter Get Started

By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy.

1 bunch asparagus, trimmed, grilled and cut into 2-inch pieces

4 cups loosely packed baby arugula

3/4 cup sherry vinaigrette

Preheat oven to 400°F.

On a parchment lined baking sheet, make thin and even round piles of the grated Parmigiano Reggiano approximately 2 inch in diameter. Bake in the oven until the fricos are evenly golden browned (approximately 5 to 7 minutes) remove, set aside and allow to cool.

Once the parmesan friccos are done, turn the heat in the oven down to 300°F.

Toss all the tomatoes in a small mixing bowl with the olive oil, sugar, salt and pepper. Arrange all the tomato halves on a wire rack lined baking sheer cut side up and slowly oven roast or confit for approximately 30 to 45 minutes until tomatoes are semi-dried but still plump. Remove and set aside.

Sherry vinaigrette

1/2 cup sherry vinegar

1 tbsp grainy mustard

2 tbsp honey

1 tsp salt

1/2 tsp pepper

1 ½ cup olive oil

In a food processor, combine the sherry vinegar, grainy mustard, honey, salt and pepper, blitz until smooth.

With the food processor running, slowly stream in the olive oil until a fully emulsified vinaigrette is formed. Transfer to a food safe container and store in the fridge for up to 2 months.

Assembly

In a large mixing bowl, combine the confit cherry tomatoes, the toasted focaccia cubes, grilled fennel wedges, grilled asparagus pieces, baby arugula and toss lightly with the sherry vinaigrette. Transfer to a large serving platter, garnish with the pickled red onions, shaved red radish and parmesan fricos, serve immediately.