Scallion Pancake Panzanella
If my grandma came upon panzanella, a traditional Tuscan bread salad, this is what I'd like to imagine she would make. She'd probably grab some scallion pancakes from the freezer (there's always a stash for carb emergencies), its salty and crisp yet chewy layers the perfect landing pad for sweet sun gold tomatoes from the driveway garden and a scattering of herbs. The scallion pancakes would be hand torn, its unraveling ribbons resembling hand torn noodles ready to be sauced. Speaking of sauce, the vinaigrette would be reminiscent of a dumpling sauce — salty, tart, and sweet with soy sauce, black vinegar, olive oil, and hint of maple syrup. She'll toss all the ingredients together with her hands covered in two plastic gloves (Asian grandmas love covering everything in plastic! TV remotes anyone?) and serve this glistening scallion pancake panzanella in a glass tupperware, ready to be eaten at a moments notice.
At a glance
Yield
2 servingsTime
30 minutesIngredients
Salad
4 scallion pancakes, homemade or store bought
8 ounces sun gold tomatoes (grape tomatoes work too), halved
1/2 cup basil leaves
4 whole scallions, finely chopped
Vinaigrette
1/4 cup olive oil
2 tablespoons black vinegar (balsamic vinegar works as substitute)
1 tablespoon soy sauce
2 teaspoons maple syrup
2 tablespoons water
Preparation
Make scallion pancakes or use store bought. If you're on the go, Trader Joe's has scallion pancakes in their frozen section that you can cook directly from frozen. Cook scallion pancakes until golden brown on both sides. Let cool, then tear all the scallion pancakes into small and medium chunks with your hands and place into a mixing bowl along with tomatoes, basil leaves, and scallions.
In a separate small mixing bowl, make vinaigrette by mixing olive oil, black vinegar, soy sauce, maple syrup, and water, whisking vigorously until combined. Pour vinaigrette into the bowl with scallion pancakes and tomatoes. Mix to incorporate the vinaigrette with all the ingredients to let them all mingle and become friends. Top with sesame seeds and serve.
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Salad
4 scallion pancakes, homemade or store bought
8 ounces sun gold tomatoes (grape tomatoes work too), halved
1/2 cup basil leaves
4 whole scallions, finely chopped
Vinaigrette
1/4 cup olive oil
2 tablespoons black vinegar (balsamic vinegar works as substitute)
1 tablespoon soy sauce
2 teaspoons maple syrup
2 tablespoons water
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