Tangy Broccoli Panzanella

By: Instant Culinary Team

Tangy Broccoli Panzanella
cuisine icon Cuisine
Italian
cuisine icon Course
Appetizer, Dinner, Side Dish
cuisine icon Difficulty
Medium
cuisine icon Duration
35 Minutes
cuisine icon Diet
Halal, Kosher
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
35 minutes, 4 servings, air fry, air fryer, anchovy fillets, appetizer, black pepper, bunch dill, bunch mint, cook 20 min, dijon mustard, dinner, garlic, goat cheese, halal, head broccoli, honey, italian, kosher, loaf sourdough bread, medium, olive oil, pitted castelvetrano olives, prep 10 min, red wine vinegar, salt, side dish, small red onion, vortex air fryer, vortex air fryer oven

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
4 Servings
Ingredients
  • 1 loaf sourdough bread
  • 1 head broccoli
  • 2 tsp salt
  • 2 tsp black pepper
  • 1/4 cup olive oil
  • 4 anchovy fillets
  • 3 cloves garlic
  • 1 tbsp Dijon mustard
  • 2 tsp honey
  • 1/2 cup red wine vinegar
  • 1 cup pitted Castelvetrano olives
  • 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 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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