Fennel and Salami Panzanella Salad
Cook Time 15 minutes
½ loaf of one day old sourdough, crust removed and bread torn into walnut-size pieces
1 fennel bulb, finely sliced
1 endive, leaves picked
1 bunch of baby beetroot, thinly sliced
1 small handful of parsley leaves
60ml extra virgin olive oil
1 tbsp white wine vinegar
3 tbsp capers, drained and dried
1 good quality thin salami (like a saucisson or cacciatore)
Preheat the oven to 170°C.
Drizzle 20ml of oil over the bread and toast in the oven until crunchy. Cool slightly.
Heat a splash of oil into a pan over a high heat. Add the caper and fry until crispy. Drain on paper towelling.
Arrange the fennel, endive, beetroot, parsley and torn burrata into a serving bowl. Add the salami pieces and sprinkle over the capers. Whisk the vinegar and remaining oil together and drizzle over salad just before serving.