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

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.