Arugula Salad with Roasted Fruit and Panettone Croutons
At Christmas time in Italy every visitor seems to show up with a panettone for his host, meaning most homes end up with lots of extra panettone. I’ve become pretty creative when it comes to finding new uses for this delicious, fruit-laden yeast bread. Bread pudding is one obvious possibility, but I once cut some up for croutons and thought they were sensational. Combined with candy-sweet roasted fruits and peppery arugula, they make a very sophisticated dish to serve with poached eggs for brunch or alongside grilled chicken or chops.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 300°F.
Step 2
Spread out the panettone cubes on a parchment paper–lined rimmed baking sheet. Bake until dark golden brown and crispy on the outside, 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool.
Step 3
Increase the oven temperature to 425°F.
Step 4
Place the fruit in a large mixing bowl and drizzle with the butter, 2 tablespoons of the lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer on a parchment paper–lined rimmed baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, 25 to 30 minutes. Remove from the oven and set aside.
Step 5
Meanwhile, combine the honey, the remaining 1/4 cup lemon juice, the canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside.
Step 6
To assemble the salad, place the arugula, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately.
