Grilled Panzanella Salad with Orange-Walnut Pesto
There are so many hidden gems in this salad—the orange juice and zest in the pesto, the charred bits on the grilled radicchio and broccolini, and the crusty bread cubes and crumbs (leave no trace on your cutting board!). It’s a great way to warm-up your grilling skills early in the season and then keep them in tip-top shape all summer long. I recommend using day-old bread if you can—it holds its crunch a bit better in the salad.
- 1/3 c. (heaping) coarsely chopped walnuts
- 2 medium garlic cloves
- zest and juice of 1 orange
- 2 tbsp. champagne or white wine vinegar
- 1 tbsp. extra virgin olive oil
- 1 c. basil leaves (firmly packed)
- 1/2 tsp. kosher salt
- 1/8 tsp. fresh ground black pepper
- 1/4 c. grated Pecorino Romano cheese
- 4-5 3/4-inch thick slices of day-old ciabatta or crusty Italian bread
- 2 small bunches broccolini (about 12-14 stalks total), rough ends and leaves removed
- 1 small head of radicchio, outer leaves removed and quartered through core
- 1.5-2 c. mini heirloom or grape tomatoes, halved
- 3 tbsp. olive oil
- 1.5 tsp. kosher salt, divided
- 1/2 c. fresh mozzarella pearls (see TIP A for alternative)
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In a small skillet, lightly toast the chopped walnuts over medium-low heat. Watch closely and shake the pan frequently to prevent burning. When fragrant and toasted (about 3 minutes), immediately transfer the chopped walnuts to the bowl of a mini or standard food processor. Add the garlic cloves and whir until very finely minced. Then, add the orange zest and juice, vinegar, 1 tablespoon olive oil, basil leaves, salt, and pepper. Whir again until all of the basil becomes small bits and the ingredients are combined. Lastly, add the Pecorino Romano cheese and pulse briefly just to combine. Set pesto aside. (Can be made up to 1 day in advance and stored in fridge).
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Meanwhile, heat your outdoor grill to medium-high heat (500-600°). Back inside, put the bread slices on a small plate and spread the broccolini and quartered radicchio across a small rimmed baking sheet. Coat the broccolini and radicchio in 3 tablespoons olive oil and 1 teaspoon kosher salt (reserve remaining salt). Bring all of the ingredients grill-side.
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Lightly coat the grates of your grill with vegetable oil or cooking spray to prevent sticking. Place the bread slices on one half of the grill and the broccolini and radicchio quarters (cut side down) on the other side of the grill. Close lid for 1-2 minutes. Then check the bread and vegetables for light charring and grill marks and flip if ready. Close the grill lid again to get a good char on the opposite side. When done, immediately remove the bread slices and vegetables from the grill and return to your kitchen.
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Cut and discard the core from each section of the grilled radicchio. Then, chop the radicchio leaves and broccolini into bite-size chunks and put them in a large bowl. Add the halved tomatoes and mozzarella pearls. Drizzle about two-thirds of the prepared Orange-Walnut Pesto over the salad mixture and gently toss the ingredients with your hands. Then cut the grilled bread into bite-size chunks and add these to the bowl along with any toasted bread crumbs that end up on your cutting board (these crumbs are little gems of crunch and flavor!). Gently toss again (do not over-mix once the bread has been added) and taste for seasoning. Add the remaining 1/2 teaspoon kosher salt and pesto if needed. Transfer the salad to a serving bowl and enjoy!
TIP A: Typically you'll find fresh mozzarella pearls packed in brine in the refrigerated or specialty cheese section. They're tiny and therefore cute and whimsical, but if you can't find them not to worry—a standard ball of fresh mozzarella cut into small cubes is equally tasty.