Mussel & Tomato Basil Panzanella Salad
1 Each 8 oz. Pana Pesca Mussels, Cooked, Out of Shell
Extra Virgin Olive Oil
8 oz. Fresh Tomato Bruschetta, Pre-Made or fresh recipe
½ Loaf Crusty Italian Ciabatta, torn into small rough pieces, toasted on sheet pan with Olive Oil
½ Cup Reggiano Parmigiana or Grana Padano Cheese, Shaved
20 each Fresh Basil Leaves, torn rough
2 Heads of Butter or other tender green lettuce, washed, dried with paper towel
Maldon Sea Salt
Fresh Cracked Black Pepper
Heat oven to 375 degrees.
Toss Ciabatta pieces with oil, season with cracked Black Pepper on both sides
Place in oven for 5-6 minutes or until just slightly golden brown. Inside should remain soft.
Placed drained mussels, Bruschetta mix, ½ of fresh Basil in non-reactive bowl. Season with salt and pepper. Toss Slightly.
Divide lettuce between 4 chilled plates
Divide toasted Ciabatta pieces between 4 plates on top of lettuce.
Divide and spoon Bruschetta between plates
Garnish with shaved Reggiano, fresh Basil leaves & a drizzle of Extra Virgin olive oil.