This evening, I was chatting with Diana about the challenges of blog posting (namely, the feelings of guilt that ensue when one doesn’t have a chance to post as planned). I’m definitely susceptible to these, though lately I’ve realized that thoughtful posts will happen when they happen; I can’t will them into being simply in order to maintain a blogging schedule. On nights like tonight, when I’m a little tired, it’s nice to keep things simple. I’m sharing a white bean panzanella with creamy avocado dressing that’s super simple, yet anything but ordinary.
The salad is like a traditional panzanella salad in that it contains torn bread pieces and cannellini beans. There’s also basil in the dressing (which is so good, I made a second batch immediately upon tasting).
Aside from that, I suppose it’s not much like a panzanella salad at all: there’s no tomato, which is a customary part of the dish, nor tuna, which is a popular variation. Instead, these panzanella flavors are Gena-fied: creamy avocado, cucumbers, and sprouts. Sprouts on a panzanella salad? Yup. It’s how I do.
It may be one of the oddest renditions of panzanella you’ve seen (where are the tomatoes, after all? The vinegar?). But I promise that it’s so, so good.
With that, this little blogger is ready for bed. Happy Saturday, all.