Italian strawberry panzanella salad:
In a medium serving bowl or four dinner plates arrange the following:
300 to 400 gm diced strawberries.
150 to 250 gm of diced toasted bread.
And ‘some’ of the following:
1 diced mango.
Two medium diced tomatoes.
1 diced avocado.
1 to 1.5 cups canned mandarin or fresh diced grapefruit or oranges.
1 to 1.5 cup of other berries.
1 pear sliced or chopped pear.
¾ cup caramelized or nature pecans.
150 to 250 gm diced cucumber.
One small diced onion.
50 to 100 gm broken feta or goat or grated Italian cheese.
¼ diced capsicum.
16 anchovies.
1 small diced fennel bulb.
1 tablespoon rinsed baby capers.
A few chopped basil leaves.
Dress with the following, by pulsing in the food processor:
250 gm strawberries.
and 'some' of the following:
1 to 2 dessert to 2 spoons honey or maple syrup.
1 desert olive or 1 teaspoon sesame oil.
1 dessert spoon of honey or maple syrup.
1 dessert spoon balsamic vinegar.
1 dessert spoon of sherry.
1 dessert spoon anchovy paste.
1 dessert spoon light soy sauce.
2 cloves of garlic.
1 teaspoon truffle paste.
½ teaspoon jerk paste or smoked tabasco sauce.
