102
SALAD GOLD from p. 95Tomato, Basil, and Cucumber
Panzanella with Grated Tomato
Balsamic Vinaigrette
PHOTO P. 90
ACTIVE 45 MIN; TOTAL 55 MIN
SERVES 4 TO 6For her panzanella, author and Netflix
phenom Samin Nosrat staggers the addi-
tion of vinaigrette, vegetables, and crou-
tons. This helps to protect their crunch
and also helps season the salad properly,
allowing salt, acid, and oil to be added in
stages, as needed.CROUTONS
1 (1-lb.) day-old rustic or sourdough
bread loaf(^1) / 3 cup olive oil
(^1) / 4 tsp. kosher salt, or to taste
TOMATO VINAIGRETTE
(^1) / 4 cup finely chopped shallots
(^1) / 4 cup red wine vinegar
2 Tbsp. aged balsamic vinegar (such
as Monari Federzoni)
4 very ripe small tomatoes (about 1
lb.)
8 fresh basil leaves, torn into large
pieces
(^1) / (^2) cup extra-virgin olive oil
2 garlic cloves, smashed
(^1) / 2 tsp. plus a pinch of kosher salt
SALAD
(^3) / 4 cup thinly sliced red onion
1 Tbsp. red wine vinegar
1 pt. cherry tomatoes
11 / 2 lb. Early Girl or other flavorful ripe
tomatoes, cored and cut into bite-
size pieces (about 3^1 / 2 cups)
11 / 4 tsp. kosher salt, or to taste, divided
4 Persian cucumbers, peeled and cut
into^1 / 2 -inch-thick slices (about 2^1 / 4
cups)
16 fresh basil leaves, torn into large
pieces
Flaky sea salt (such as Maldon)
- Make the croutons: Preheat oven to
400°F. Remove crust from bread, and
TOMATOES & TURMERIC from p. 87
- Make the spiced cane syrup: Com-
bine cardamom pods, cumin seeds,
and red pepper in a dry skillet. Cook
over medium-high, stirring often, until
fragrant, about 2 minutes. Stir in cane
syrup, and bring to a boil. Immediately
remove from heat, and let cool com-
pletely, about 1 hour. Pour through a
strainer into a bowl, and discard solids. - Make the johnnycakes: Stir
together flour, cornmeal, sugar, and
salt in a large bowl. Stir in eggs, butter-
milk, shallot, parsley, dill, cilantro, and
ginger until combined. - Heat canola oil in a large skillet over
medium-high to 350°F to 365°F. Drop
batter (about 2 tablespoonfuls per
cake) into hot oil. Fry cakes until
golden brown, about 1 minute and 30
seconds per side. Using a slotted
spoon, transfer cakes to a plate lined
with paper towels to drain. Serve warm
with spiced cane syrup. —ASHA GOMEZ,
THE THIRD SPACE, ATLANTA
MAKE AHEAD Make the spiced cane
syrup up to a week in advance.