Remedy Wine Bar: Heirloom Tomato Panzanella Salad

      Heirloom Tomato and Fennel Panzanella Salad

      • 1 medium-to-large sized heirloom tomato (about 1 lb), sliced into wedges or thick slices
      • 1/2 head fennel, thinly sliced
      • 6 large basil leaves, torn or roughly chopped
      • 2 T roasted eggplant vinaigrette (see below)
      • 1/4 french baguette or other rustic bread, cubed into large chunks
      • 1/4 c olive oil
      • 1/4 c. orange juice, or the juice of 1/2 a valencia orange
      • salt and pepper to taste
      • Optional: 2 oz chevre

      Toss bread cubes in olive oil and toast on a cookie sheet in the oven at 325F, until lightly brown, about 5-7 minutes. Let cool completely.

      Add bread to a mixing bowl with tomato slices. Add orange juice and combine to let the bread soak for a minute or two. Add all other ingredients and toss to coat well. Crumble chevre on top.

      Makes 2 entree-sized servings, or 4 small salads.

      Roasted Eggplant and Preserved Lemon Vinaigrette

      • 1 large eggplant
      • 1/4 c. vegetable oil
      • 2 T. champagne vinegar
      • 1/2 c. extra virgin olive oil
      • 3 slices preserved lemon
      • salt and pepper to taste

      Cut eggplant in half lengthwise, slather in vegetable oil, season liberally with salt and pepper and roast at 400F on a cookie sheet, skin side down, until very tender and golden brown, about 20-30 minutes. Scoop the "meat" of the roasted eggplant into a blender with the vinegar, olive oil and preserved lemon. Blend until smooth, adding salt and pepper to taste.