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Southern Panzanella

Ed Hardy‘s panzanella salad

I married a southern boy, born and raised in Virginia. But after spending several vacations as a child in Italy, Italian food holds a special place in my heart. He became hooked after visiting Tuscany with me a few years ago. From that trip came this Southern food take on the Italian bread salad that is panzanella. Instead of bread, he gives the salad a sweet an salty zip with hush puppies, and balances it with a tangy buttermilk dressing. Toss in some corn, tomatoes and red onion and you’re there! If you must have meat on your salad, duck confit makes for a pretty rich choice. All in all, it’s the antidote to dressing-less, wilted, sad sack salads.


About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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