Photo by Photo by Andreas Kunze
Provenance of Dish
I love to serve this salad in the summer when heirloom tomatoes are at their best, but if you look hard enough, you can find them in the spring and fall or just sub good hothouse tomatoes.
At the Grand Central Oyster Bar Restaurant (www.oysterbarny.com) Jumbo Lump Crabmeat and fresh Chanterelles are a great accompaniment with salads.
Sandy is the head chef of New York’s historic Grand Central Oyster Bar.
2 pounds ripe heirloom tomatoes, peeled, seeded, and large diced
1/4 cup minced red onion
2 teaspoons minced garlic
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 teaspoon sea salt, preferably gray salt
1 lb Jumbo Lump Crabmeat, shells picked over
1 lb fresh Chanterelles, cleaned and dried
Several grinds black pepper
2 cups trimmed arugula
Wedge Parmesan, for shaving
Panzanella Croutons Ingredients
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread or Focaccia (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper 6 tablespoons finely grated Parmesan
Panzanella instructions- Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.
Sauté fast the Chanterelles with a small amount of oil, in a very hot large pan, Do not crowd the pan. Cook in batches if needed. Season with salt and pepper
In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper.
Add the croutons and toss well.
Divide tomato mixture among 4 plates.
Top each serving with an equal amount of the arugula.
With a vegetable peeler, shave the Parmesan over the salad.
Divide the 1 lb Jumbo Lump Crabmeat into 4 servings on top of each plate
Sprinkle with the warm mushrooms
Sandy’s Notes: I've used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives.
Crouton instructions-Preheat oven to 375 degrees F and preheat a cookie sheet in it.
Melt the butter in a large skillet over medium heat and cook until it foams.
Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
Add the bread cubes and toss to coat with the butter.
Season with salt and pepper.
Transfer the bread to a baking sheet.
Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes.
Let cool. Store in an airtight container.
Sandy’s Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread.
Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
Yield: about 6 cups