Name: Radicchio, Fennel, and Olive Panzanella
Yield: Makes 4 servings
Ingredients: 6 ounces country-style bread, torn into bite-size pieces (about 4 cups); 1 tablespoon finely grated lemon zest; 1/2 cup olive oil, divided; Kosher salt, freshly ground pepper; freshly ground pepper; 1 small shallot, finely chopped; 2 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 1 tablespoon chopped fresh oregano; 1 small head radicchio, torn into bite-size pieces; 1 small fennel bulb, thinly sliced; 1 cup fresh flat-leaf parsley leaves with tender stems; 1/2 cup green olives, pitted, halved; 3 ounces aged sheep's-milk cheese (such as Manchego), shaved; 3 ounces hard salami, thinly sliced

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Radicchio, Fennel, and Olive PanzanellaMichael Graydon + Nikole Herriott

You can leave out the salami for a vegetarian version of this winter panzanella.

Recipe notes

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