Serious Eats: Recipes
French in a Flash: Niçoise Panzanella Bread Salad
Some people say if it ain't broke, don't fix it. Don't reinvent a classic. It's a classic because it's perfect as is. Which, is true. But even though this panzanella is something of a reinvented Salade Niçoise or Pan Bagnat, I'm not reinventing it to improve it, but to find more ways to eat it because I love it.
Salade Niçoise is iconic, as is the Pan Bagnat which is just a Salade Niçoise sandwich. This is somewhere in the middle: a bread salad full of all the flavors that make a Salade Niçoise a Salade Niçoise: cherry tomatoes, tender blanched haricots verts, anchovies, garlic, lemon, olive oil, thyme, basil, and the best part, albacore in olive oil. All tossed with toasted, crusted cubes of bread that soak up all the flavor and make it a meal. It's salty, fresh, crisp, and bright.
So like I said, this is just one more way to eat your Salade Niçoise, and who doesn't want that?
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.