Page 7 - Franc Friendly Foods
P. 7
In a large skillet, heat ½ cup of the olive oil. Add the rosemary sprig and crumbled chilies and cook over moderate
heat, stirring, until fragrant, about 1 minute. Add the fennel, red onion, garlic, the remaining 1 tablespoon of thyme
and 1 teaspoon of salt and cook, stirring occasionally, until the vegetables are softened and lightly golden in spots,
about 5 minutes. Stir in the white wine vinegar and cook for 1 minute. Add the chicken broth and bring to a boil.
Pour the onion-fennel mixture over the croutons and mix well.

6. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the escarole and season with salt and black pepper.
Cook over moderate heat, stirring, just until wilted, about 2 minutes.

7. Spread half of the panzanella on a large serving platter and top with half of the escarole; repeat with the remaining
panzanella and escarole. Arrange the chicken on the salad and spoon the lemon salsa on top.

Food & Wine Magazine, October 2013

“The Drama of Family-Style Food & Wine Pairings”

Article – page 126 Recipe – page 130

Chef Susanne Goin

By Kate Krader

Photographs by Peggy Wong
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