Total time: 3½ hours
Serves: 3–4
Panzanella
1 loaf French or Italian bread
1 cup (8 fl oz/237 ml) canola oil
6 slices salami, cut into quarters
¼ cup Kalamata olives, roughly chopped
½ cup Gouda cheese, shredded
1 cup fennel, julienned
1 head Boston Bibb lettuce, washed, halved, core removed, and leaves torn into large pieces
1 tsp fresh thyme leaves
16 leaves parsley
¼ cup (2 fl oz/59 ml) Belgian tripel
4–6 oz (118–177 ml) Creamy Dressing (recipe below)
Preheat the oven to 170°F (77°C). Tear the bread into large chunks, about the size of a golf ball. Place the bread onto a sheet pan and bake for 2–3 hours, or until the bread is dry and crispy (it shouldn’t get brown).