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.
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