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Prosciutto and Brie Panzanella with Cornichon

Prosciutto and Brie Panzanella with Cornichon

This Prosciutto and Brie Panzanella features crisp croutons, shaved Brussels sprouts, creamy brie, and torn prosciutto luxuriating in a Double Dijon Vinaigrette.
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Prep Time 25 minutes
Cook Time 10 minutes
Servings: 4
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 1 multi-grain baguette cut into cubes
  • ¼ cup + 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 3 cloves garlic minced
  • 1 tbsp Dijon mustard heaping
  • 1 tbsp whole-grain Dijon mustard heaping
  • ¼ cup red wine vinegar
  • 1 tbsp honey
  • 2½ cup Brussels sprouts shaved
  • 3-4 radishes julienned
  • ½ cup cornichons halved
  • 125g (4.5oz) brie sliced
  • 6-7 slices proscuitto di parma torn into bite-size pieces
  • wild violets optional

Equipment

  • 1 Large baking sheet
  • 1 mandolin

Method
 

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set it aside.
  2. Place the baguette cubes on the baking sheet and drizzle them with 2 tablespoons of the olive oil. Sprinkle them with half of the salt and toss them with your hands to ensure they're evenly coated.
    1 multi-grain baguette, ¼ cup + 2 tbsp olive oil, 1 tsp kosher salt
  3. Transfer the baking sheet to the oven and bake until golden, about 10 minutes. Set them aside to cool.
  4. In a small bowl whisk to combine the garlic, the mustards, vinegar, honey, and the remaining salt and olive oil. Set the dressing aside.
    3 cloves garlic, 1 tbsp Dijon mustard, 1 tbsp whole-grain Dijon mustard, ¼ cup red wine vinegar, 1 tbsp honey , 1 tsp kosher salt
  5. Place the Brussels sprouts in a large bowl. Add the croutons, radish, and cornichon. Pour the dressing over top and toss to coat. Let sit for a minimum of 10 minutes to soak. **
    2½ cup Brussels sprouts, 3-4 radishes, ½ cup cornichons
  6. Transfer the sprout mixture to a platter and top with the brie and prosciutto. Garnish with wild violets, if desired, and serve immediately.
    125g (4.5oz) brie, 6-7 slices proscuitto di parma, wild violets

Notes

** The salad tastes even better if you let it soak for an hour or more. Just place it in the fridge and take it out roughly 15 minutes prior to serving so it isn't fridge-cold. Once you're ready to serve add the brie and prosciutto.