Prosciutto & Genoa Panzanella<\/p>\n
1 cup loosely packed fresh basil<\/p>\n
1 1\/2 tablespoons chopped shallot<\/p>\n
2 tablespoons balsamic vinegar<\/p>\n
3\/4 teaspoon salt<\/p>\n
1\/4 teaspoon black pepper<\/p>\n
2 tablespoons mayonnaise<\/p>\n
6 tablespoons extra-virgin olive oil<\/p>\n
parmesan cheese<\/p>\n
<\/p>\n
2-3 slices Prosciutto, ripped<\/p>\n
2-3 slices Genoa Salami, sliced and cubed<\/p>\n
1 Roma Tomato, sliced and cubed<\/p>\n
3-5 Cherry Tomatoes, sliced<\/p>\n
a handful of Spinach<\/p>\n
A little Romaine<\/p>\n
Thinly sliced Parmesan Cheese<\/p>\n
Cubed French Bread<\/p>\n
Basil Dressing<\/p>\n
<\/p>\n
First, take all of the Basil Dressing ingredients and blend in blender or food processor. Refrigerate until ready to use. \u00c2\u00a0\u00c2\u00a0Then, preheat oven to 350 degrees. Cube French bread and add to baking sheet. Sprinkle bread with olive oil and garlic salt. LIGHTLY TOAST the bread. Be careful not to let the bread become too crispy. The bread should barely, if not at all, brown (3-5 minutes). \u00c2\u00a0Add the remainder of the Salad Ingredients to a large dinner bowl or plate. \u00c2\u00a0\u00c2\u00a0Mix Salad Ingredients with the basil dressing. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Prosciutto & Genoa Panzanella 1 cup loosely packed fresh basil 1 1\/2 tablespoons chopped shallot 2 tablespoons balsamic vinegar 3\/4 teaspoon salt 1\/4 teaspoon black pepper 2 tablespoons mayonnaise 6 tablespoons extra-virgin olive oil parmesan cheese 2-3 slices Prosciutto, ripped 2-3 slices Genoa Salami, sliced and cubed 1 Roma Tomato, sliced and cubed 3-5 Cherry Tomatoes, sliced a handful of Spinach A little Romaine Thinly sliced Parmesan Cheese Cubed French Bread Basil Dressing First, take all of the…<\/p>\n