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Title: Canned Tomato Panzanella
Categories: Bread, Vegetables, Herbs, Cheese
Yield: 5 servings

1 lb Country bread; in 1" pieces
- (6 cups)
1 lg Fennel bulb; coarse chopped,
- fronds reserved
1/4 c + 1 tb extra-virgin olive
- oil; divided
1 lb Canned tomato halves;
- drained
1 tb Red wine vinegar
1 ts Dried oregano
1 cl Garlic' fine chopped
Salt & fresh ground pepper
8 oz Fresh mozzarella; in 2"
- pieces
3 c Lightly packed arugula
2 c Shredded radicchio leaves

On a wire rack, spread the bread in an even layer and
let it stand until dry, about 8 hours. (Alternatively,
transfer the bread to a baking sheet and bake in a
350ºF/175ºC oven until dry but not brown, about 15
minutes.)

Position a rack in the center of the oven and set @
425ºF/218ºC. On a rimmed baking sheet, toss the fennel
with 1 tablespoon of the oil and salt and black pepper
to taste. Bake until tender and beginning to brown,
about 22 minutes.

Meanwhile, in a blender or food processor, combine the
tomatoes, vinegar, oregano, garlic, salt and black
pepper to taste, and remaining olive oil and pulse until
smooth, about 8 one-second pulses.

Transfer the tomato purée to a salad bowl, then add the
bread and toss to coat. Let sit for 5 minutes to soften.
Add the mozzarella, arugula, radicchio, and reserved
fennel and toss to combine. Garnish with the fennel
fronds.

Yield: serves 4-6

By: Camilla Wynne

RECIPE FROM: https://www.saveur.com

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