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Garden Panzanella

“The Square is a comfortable gathering place in the North Beach neighborhood. As with our other two restaurants, Sons & Daughters and Sweet Woodruff, we source as much produce as we can from our 83-acre farm in the Santa Cruz mountains. Traditionally, panzanella—a bread-and-tomato salad popular in Tuscany—is served with balsamic vinegar and olive oil, but to set ours apart we created an herb vinaigrette with marigold greens from the farm. They have a refreshing, passion-fruity flavor that really makes the salad come alive.”

Who Duncan Holmes, executive chef

Where The Square

 

Ingredients:

1 leek

olive oil

salt

1 loaf day-old bread, torn into pieces 

3 heirloom tomatoes, chopped

½ cup halved cherry tomatoes 

2 Japanese cucumbers, sliced

1½ ounce shaved pecorino romano

 

Directions:

1. Season the white part of the leek with olive oil and salt. Grill over medium heat until blackened, 15 to 20 minutes. Remove from heat, discard outer layers, cut into slices, and toss with remaining ingredients.

 

Ingredients:

½ cup finely diced shallots

red wine vinegar

1 bunch each dill, mint, and marigold greens 

2 cups olive oil

 

Directions:

2. Cover shallots with red wine vinegar. Let sit for 30 minutes.
3. Destem herbs. Blanch in boiling water for 30 seconds, then shock in ice water. Using a blender, combine with 1 cup red wine vinegar, then mix in oil.
4. Dress panzanella with vinaigrette.

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