Name: Pickle Panzanella Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp pickle brine; 1 tbsp white wine vinegar; 1 small garlic clove, finely grated/minced; 0.5 tsp dijon mustard; 0.5 tsp maple syrup or agave nectar; 0.5 tsp vegan Worcestershire sauce; 6.33 tbsp olive oil; null to_taste sea salt; null to_taste ground black pepper; 4 cups torn sourdough bread pieces, about 2-inches (a few days old preferred); 2 tbsp olive oil; 1 tsp white wine vinegar; 1 tbsp nutritional yeast; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried dill; null to_taste sea salt; null to_taste ground black pepper; 1 null small fennel bulb, cored and shaved thin; 0.5 null small red onion, shaved thin; 2 null mini cucumbers, chopped; 3 null large dill pickles, chopped; 0.33 cup chopped fresh dill; null to_garnish vegan feta (optional)

Instructions

Show units in method

1

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a Silpat.
2

Make the dressing: In a sealable jar, combine the pickle brine (2 tbsp), white wine vinegar (1 tbsp), garlic clove, finely grated/minced (1 small), dijon mustard (0.5 tsp), maple syrup or agave nectar (0.5 tsp), vegan Worcestershire sauce (0.5 tsp), olive oil (6.33 tbsp), and [sea salt, to taste] and [ground black pepper, to taste]. Seal tightly and shake well. Set aside.
3

Place the torn sourdough bread pieces, about 2-inches (4 cups) on the baking sheet. In a small bowl, whisk together the olive oil (2 tbsp), white wine vinegar (1 tsp), nutritional yeast (1 tbsp), garlic powder (0.5 tsp), onion powder (0.5 tsp), dried dill (0.5 tsp), and some [sea salt, to taste] and [ground black pepper, to taste]. Spoon this paste over the bread pieces and toss until evenly coated (use hands for best results). Spread in a single layer on the baking sheet. Bake until golden brown and crisp, about 12 minutes. Set aside to cool slightly.
4

In a large serving bowl, combine the fennel bulb, cored and shaved thin (1 small), red onion, shaved thin (0.5 small), cucumbers, chopped (2 mini), dill pickles, chopped (3 large), and chopped fresh dill (0.33 cup). Pour the dressing over top and season with [sea salt, to taste] and [ground black pepper, to taste]. Toss everything. Then, add the crispy seasoned bread pieces to the bowl and toss again. Garnish the salad with more fresh dill and, optionally, [vegan feta, to garnish] and serve immediately.