Apple & Blue Cheese Panzanella Salad with Smashed Purple Potatoes

Apple & Blue Cheese Panzanella Salad

with Smashed Purple Potatoes

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 635 Cals/serving

Panzanella is a Tuscan salad traditionally prepared with crispy bread and tomato. Here, we’re modifying the age-old recipe to feature winter produce. Instead of tomato, we’re tossing cold-weather apple with diced, oven-toasted baguette and an array of truly gourmet ingredients: tender baby kale, pecans and tangy blue cheese. And for heartiness and gorgeous color, we’re adding smashed purple potatoes. Halfway between whole and mashed, smashed potatoes have an incredible consistency that deliciously picks up the flavors of the ingredients around them.

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ingredients
Apple & Blue Cheese Panzanella Salad with Smashed Purple Potatoes
Title
  • ½ lb Purple Potatoes
  • 1 Small Baguette
  • 3 oz Baby Kale
  • 1 Apple
  • 1 Red Onion
  • 1 bunch Mint
  • 3 Tbsps Pecans
  • 1 Tbsp Apple Cider Vinegar
  • ½ cup Crumbled Blue Cheese
  • ¼ cup Sour Cream
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Large dice the bread boule. Core and cut the apple into matchsticks; toss with a splash of the vinegar to prevent browning. Peel and thinly slice the onion. Pick the mint leaves off the stems; discard the stems. Roughly chop the pecans.

Cook & dress the potatoes:
2 Cook & dress the potatoes:

Once the pot of water is boiling, add the potatoes. Cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and run under cold water. Set aside to cool. Once the potatoes are cool enough to handle, place them in a large bowl. Using a fork, smash the potatoes. Add the mint (roughly chopping the leaves just before adding) and 1 tablespoon of olive oil; season with salt and pepper to taste. Toss gently to combine.

Toast the pecans:
3 Toast the pecans:

While the potatoes cook, arrange the pecans in a single, even layer on a clean, dry sheet pan. Toast in the oven 2 to 3 minutes, or until fragrant. Transfer to a small bowl and set aside. Wipe off the sheet pan.

Make the croutons:
4 Make the croutons:

Place the diced bread on the same sheet pan used to toast the pecans. Drizzle with olive oil and season with salt and pepper; toss gently to coat. Arrange in a single, even layer and toast in the oven 4 to 6 minutes, or until golden brown and crispy on the outside but still soft on the inside. Set aside.

Make the dressing:
5 Make the dressing:

In a small bowl, combine the sour cream and remaining vinegar; season with salt and pepper to taste. Slowly add 1 tablespoon of olive oil; whisk until well combined.

Dress the salad & plate your dish:
6 Dress the salad & plate your dish:

In a large bowl, combine the baby kale, apple, dressed potatoes, croutons, toasted pecans, blue cheese and as much of the red onion as you’d like (you may have extra onion). Season with salt and pepper to taste. Add as much of the dressing as you’d like (you may have extra); toss gently to coat. Divide the salad between 2 plates. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Large dice the bread boule. Core and cut the apple into matchsticks; toss with a splash of the vinegar to prevent browning. Peel and thinly slice the onion. Pick the mint leaves off the stems; discard the stems. Roughly chop the pecans.

2 Cook & dress the potatoes:

Once the pot of water is boiling, add the potatoes. Cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and run under cold water. Set aside to cool. Once the potatoes are cool enough to handle, place them in a large bowl. Using a fork, smash the potatoes. Add the mint (roughly chopping the leaves just before adding) and 1 tablespoon of olive oil; season with salt and pepper to taste. Toss gently to combine.

Cook & dress the potatoes:
Toast the pecans:
3 Toast the pecans:

While the potatoes cook, arrange the pecans in a single, even layer on a clean, dry sheet pan. Toast in the oven 2 to 3 minutes, or until fragrant. Transfer to a small bowl and set aside. Wipe off the sheet pan.

4 Make the croutons:

Place the diced bread on the same sheet pan used to toast the pecans. Drizzle with olive oil and season with salt and pepper; toss gently to coat. Arrange in a single, even layer and toast in the oven 4 to 6 minutes, or until golden brown and crispy on the outside but still soft on the inside. Set aside.

Make the croutons:
Make the dressing:
5 Make the dressing:

In a small bowl, combine the sour cream and remaining vinegar; season with salt and pepper to taste. Slowly add 1 tablespoon of olive oil; whisk until well combined.

6 Dress the salad & plate your dish:

In a large bowl, combine the baby kale, apple, dressed potatoes, croutons, toasted pecans, blue cheese and as much of the red onion as you’d like (you may have extra onion). Season with salt and pepper to taste. Add as much of the dressing as you’d like (you may have extra); toss gently to coat. Divide the salad between 2 plates. Enjoy!

Dress the salad & plate your dish: