First I have to say that the dressing for this salad is fantastic. The anchovies added such a huge depth of salty flavor that I added no additional salt....just some pepper. With that said, I changed up the salad recipe a bit which created more of a salad with croutons than a Panzanella, but that's what I was looking for to accompany my Italian dinner. I used a combination of radicchio and Romaine, and more like 4 cups to serve 4 people, and I added kalamata olives in place of capers. The addition of the chopped basil at the end put it over the top. Everyone raved! Looking forward to serving this again.
No Longer Registered Posted: 07/24/10
Kate09 Posted: 12/14/10
Very good. Like the radicchio and roasted peppers.
EllenDeller Posted: 08/30/13
This is really excellent! I made about 1/3 the salad and 1/2 the dressing as a one-dish dinner for me and my husband. I did use bottled roasted peppers and chunks of big fat Cherokee Purple heirloom tomatoes. Also added some crisp humanely-raised bacon and fresh mozzarella to make it more of a main dish. Just delicious and satisfying on a hot summer night. The capers and anchovies are essential!