Thanks to Chef Rick Graff at The W Hotel for this recipe. www.culinaryconcepts.com
Roasted Vegetable panzanella salad:
The salad:
Roasted cauliflower
Roasted carrot
Roasted Asparagus
Roasted cherry tomatoes
Roasted green onions
Parsley leaves
Basil leaves
Arugula Leaves
Fresh goat cheese
Sourdough croutons
The Dressing:
Shallot, minced
Ginger
Redwine vinegar
Dijon mustard
Olive oil
Salt
Meatballs:
Ground pork
Ground beef
White bread
Parmesan cheese
Eggs
Garlic
Parsley
Mint
Olive oil
Salt
Black pepper
Crushed red pepper
The Sauce:
Crushed tomatoes
Garlic
Parmesan cheese
Rosemary
Redwine
Olive oil
