Include in Print View:

Lemon Garlic Recipe

Lemon Garlic Recipe recipe image
This vibrant Lemon Garlic Bread Salad is a refreshing take on traditional panzanella, perfect for spring or summer gatherings. It combines the crunch of fresh baguette cubes with the rich, nutty flavor of toasted pine nuts and the sharp tang of lemon zest. The dish is light yet satisfying, offering a delightful balance of textures and bright citrus notes that awaken the palate. Ideal as a side dish for grilled meats or fish, or as a standalone appetizer, it comes together quickly with pantry staples. The simple preparation allows the quality of the ingredients to shine, making it an excellent choice for weeknight dinners or casual entertaining.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 79.9
Dietary: Gluten-free, Vegetarian
Description
This vibrant Lemon Garlic Bread Salad is a refreshing take on traditional panzanella, perfect for spring or summer gatherings. It combines the crunch of fresh baguette cubes with the rich, nutty flavor of toasted pine nuts and the sharp tang of lemon zest. The dish is light yet satisfying, offering a delightful balance of textures and bright citrus notes that awaken the palate. Ideal as a side dish for grilled meats or fish, or as a standalone appetizer, it comes together quickly with pantry staples. The simple preparation allows the quality of the ingredients to shine, making it an excellent choice for weeknight dinners or casual entertaining.
Ingredients
  • 2 Cups 1-inch-cubed fresh baguette
  • 11/2 Oz. (1/4 cup) pine nuts, toasted
  • 1 Oz. finely grated Parmigiano-Reggiano
  • 1 Tbs. finely grated lemon zest (from
  • 1 Large lemon)
  • 1 Medium clove garlic, chopped
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Spread baguette cubes on a baking sheet and toast for 5-7 minutes until lightly golden and crisp.
  2. 2
    In a small skillet over medium heat, toast pine nuts for 2-3 minutes until fragrant and lightly colored. Watch carefully to prevent burning.
  3. 3
    In a large bowl, combine toasted baguette cubes, toasted pine nuts, chopped garlic, and lemon zest.
  4. 4
    Juice the lemon and drizzle over the mixture along with a drizzle of olive oil. Season with kosher salt and freshly ground black pepper to taste.
  5. 5
    Toss gently to combine. Serve immediately while bread is still crisp.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 79.9kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.3g2%
Cholesterol 26.4mg9%
Sodium 14.6mg1%
Total Carbohydrate 16.5g6%
Dietary Fiber 1.6g7%
Sugars 4.7g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the Parmigiano-Reggiano and use olive oil-based dressing.

Ensure pine nuts are toasted in a dry pan without oil to achieve the best crunch and nutty flavor.

Serve immediately to maintain the texture of the bread cubes. If serving later, store components separately and toss just before serving.

Fresh baguette works best; stale bread may be too hard even after toasting.

Keywords: lemon, garlic, bread salad, panzanella, pine nuts, baguette, citrus, toasted, appetizer, side dish, summer, quick, easy, fresh, zesty, mediterranean, vegetarian, gluten-free option, herbs, olive oil
Read it online: https://www.chefs-mate.com/recipe/lemon-garlic-recipe-35/