Cornbread Panzanella

Name: Cornbread Panzanella
Prep time: 10 min
Total time: 30 min
Yield: 3 serving(s)
Ingredients: 2 tbsp. peanut butter; 1 tbsp. rice wine vinegar; 1/4 tsp. kosher salt; 2 tbsp. orange juice; 2 tbsp. pineapple juice; 1/2 c. extra-virgin olive oil or coconut oil; 3 oz. rice vermicelli, broken into large chunks; Kosher salt; 2 c. cubed cornbread; 1/2 head iceberg lettuce, roughly chopped; 1 orange, peeled and cut into 1" pieces

By June XiePublished: Mar 25, 2022

Approved by the Delish Test Kitchen

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cornbread panzanella with iceberg lettuce peanut dressing and crunchy rice noodles

June Xie

Yields:

3 serving(s)

Prep Time:

10 mins

Total Time:

30 mins

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Out of a whole week's worth of low FODMAP budget eats recipes, this one stands out in my mind as the showstopper. Not because it won the taste prize—though, it was quite good—but because it was special.

What do I mean when I say "special"? When was the last time you saw crispy fried rice noodles topping a salad with huge chunks of golden cornbread? This panzanella is not like other panzanellas. The carb on carb play works here with the help of a simple peanut sauce drizzle and refreshing cuts of iceberg lettuce. Just in case you thought it wasn't exciting enough, there's also juicy orange segments strewn about too.

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Ingredients

For the peanut dressing

2 Tbsp.
peanut butter
1 Tbsp.
rice wine vinegar
1/4 tsp.
kosher salt
2 Tbsp.
orange juice
2 Tbsp.
pineapple juice

For the salad

1/2 cup
extra-virgin olive oil or coconut oil
3 oz.
rice vermicelli, broken into large chunks
Kosher salt
2 cups
cubed cornbread
1/2
head iceberg lettuce, roughly chopped
1
orange, peeled and cut into 1" pieces

Directions

1. Step 1Make dressing: In a medium bowl, combine all dressing ingredients and whisk until smooth. Set aside.
2. Step 2Fry rice noodles: In a small pot over medium heat, heat oil. Cooking in batches, fry vermicelli until crispy. Transfer to a plate and sprinkle with salt while hot.
3. Step 3Toast bread: Transfer 3 tablespoons frying oil to a large skillet and place over medium heat. Add cornbread in a single layer and toast until golden on all sides.
4. Step 4Make salad: In a large bowl, toss together lettuce, orange, cornbread, and peanut dressing until well coated. Top with fried vermicelli before serving.