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Olive Panzanella
Ingredients
  • 1 loaf of scratch made ciabatta, cut into large bite sized pieces
  • 1 Oz flat anchovies in olive oil, ½ a tin
  • 3 garlic cloves
  • ¼ cup(s) red wine vinegar
  • ¾ cup(s) Sonoma Gourmet Orange & Rosemary California Extra Virgin Olive Oil
  • 18 Oz H‑E‑B Romaine Hearts, chopped thinly
  • 1 Pt grape tomatoes, cut in half
  • 4 ½ Oz Asaro Castelvetrano Pitted Olives, drained, rinsed and roughly chopped
  • ⅓ cup(s) fresh mint, roughly chopped or julienned
  • 1 cup(s) H‑E‑B Shaved Parmesan Cheese
Steps
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