Tangy Broccoli Panzanella

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Ingredients
  • 1 loaf sourdough bread
  • 1 head broccoli
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 1/4 cup olive oil, divided
  • 4 anchovy fillets
  • 3 cloves garlic
  • 1 tbsp Dijon mustard
  • 2 tsp. honey
  • 1/2 cup red wine vinegar
  • 1 cup Castelvetrano olives, pitted
  • 1/2 small red onion
  • 1 bunch mint
  • 1 bunch dill
  • 4 oz. goat cheese
Instructions
  • Cut broccoli into 1 inch florets. In a large mixing bowl, toss the broccoli with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper.
  • Air Fry broccoli at 400°F / 205°C for 9-10 minutes, or until charred and crispy. Set aside.
  • While the broccoli is frying, prepare the croutons. Slice sourdough bread into 1 inch cubes. Add cubed sourdough to the same large mixing bowl (4 cups total) with 2 tbsp olive oil, 1 tsp salt, and 1 tbsp black pepper. Toss to combine.
  • Air fry the sourdough at 350°F for 10-13 minutes, until firm and golden brown. Set aside.
  • While the sourdough is baking, prepare the dressing. Mince 4 anchovy filets and 3 garlic cloves. Add minced anchovies and garlic to a large mixing bowl with 1 tbsp Dijon mustard, 2 tsp honey, 1/2 cup red wine vinegar, and the remaining 1/4 cup olive oil. Whisk vigorously to combine. Add salt to taste.
  • Cut one half of a small red onion into thin slices. Slice 1 cup Castelvetrano olives in half. Gently tear mint leaves and dill fronds. Torn herbs should measure to approximately 1 cup.
  • Add sliced onions and olives to the large mixing bowl with the prepared dressing. Allow the onions and olives to macerate for 3-5 minutes, enhancing the flavors.
  • Add the roasted broccoli, sourdough croutons, and torn herbs to the large mixing bowl with the dressing, sliced onions, and sliced olives. Thoroughly mix to combine.
  • Plate the tossed salad. Top with dollops of goat cheese and any leftover herbs. Enjoy!
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