Lately in all this hot weather, I’ve been craving salads for dinner– anything else feels too heavy– but even salads have to have some heft to them in order to feel satisfying. Enter the panzanella: a salad that’s a good 30-40% homemade crouton, which (let’s face it) is often the very best part.
This salad from Food52 has it all– freshly-toasted croutons tossed in a cheesy, peppery dressing (hence the “cacio e pepe” moniker), sweet corn, tangy tomatoes, and a nice big ball of burrata to bring it all together and make it feel indulgent. I’ve made it twice already and foresee eating this a lot this summer, even if it does involve turning on my oven in this weather!
Oh my god, these are really, really good. I knew they would be since I’d had them at Toro Boston as part of a tasting menu and swooned over them then, but I didn’t quite believe that the recipe I found online would be a perfect replica. I was wrong.
What is this culinary wonder, you ask? An uni bocadillo (translated as sandwich or snack). That’s right, a sandwich made with uni– sea urchin roe (okay, it’s really the entire gonads of the urchin, but “roe” sounds more appetizing so let’s go with that). When I first tasted it at Toro I was blown away by the delicate sweetness and seafood flavor of the roe– it was rich and creamy and luxurious, and I couldn’t get enough of it! The waiter described it as “like a grilled cheese, only with uni,” and it was a fair assessment– the creamy uni worked perfectly with the buttery toasted bread, and it really did remind me of a very upscale grilled cheese sandwich.