Prep time: 15-20 min.
Total time: 30-40 min.
This recipe uses our Crisp, Smooth or Fusion blend as a base, but will quickly become your favorite quick salad. The dressing has sweet and sour notes from the maple syrup and balsamic vinegar, which is further enhanced by the tart dried cranberries and the tangy goat cheese. Panzanella is an Italian-style bread salad that uses this maple-balsamic dressing and the juice from the tomatoes.
2 cups sourdough bread, diced into 1 inch cubes
2 ripe tomatoes, diced into ½ inch pieces
1 cup extra-virgin olive oil
1 clove garlic, roughly chopped
¼ cup maple syrup
¼ cup balsamic vinegar
1 tbsp. Dijon mustard
Salt and freshly ground black pepper
1 cup dried cranberries
½ cup pecan halves, toasted
1 tbsp. finely chopped fresh thyme leaves
1 tbsp. chopped basil
4 oz. goat cheese, chilled
Heat oven to 350°. Toss bread cubes with 1 tbsp. of the oil in a large bowl and season with salt and pepper to taste. Arrange bread cubes on a baking tray and bake until crispy and golden brown, 10–14 minutes. Let cool.
Add vinegar, garlic, maple and mustard to a bowl; whisk to combine. Slowly drizzle in remaining oil while whisking constantly to form a smooth vinaigrette (alternatively this process can be done in a blender or food processor). Season with salt and pepper to taste.
Combine croutons, tomatoes and some of the dressing in a bowl (you want the bread to get a little soggy from the dressing). Add lēf Crisp greens, lēf Smooth greens or lēf Fusion greens, cranberries, pecans, basil and thyme to the bowl. Add more dressing if desired. Crumble goat cheese over salad and divide between bowls.
This recipe was created exclusively for lēf Farms
by Chef Will Gillson
As chef and owner of the farm-to-table restaurant, Puritan & Company in Cambridge, Massachusetts, Chef Gilson has a deep devotion to local farming and fresh produce, and believes lēf is the perfect example of both those ideals.
Very few mouth-watering
salads start with a
seven day roadtrip.
Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.
We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.