Name: Danielle Alvarez’s tomato, celery and fried bread salad with pomegranate and ricotta
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 6-8
Ingredients: 500 gm (about 4) heirloom or truss tomatoes, cut into wedges; 3 pale inner celery stalks, cut into 5mm slices; 75 gm pomegranate arils; 2 tbsp salted capers, rinsed; 2 cups (loosely packed) basil; 1 tbsp pomegranate molasses; Whipped ricotta; 200 gm firm ricotta; 2 tbsp pouring cream; Croûtons; 60 ml (¼ cup) extra-virgin olive oil, for frying; 180 gm (3 cups) coarsely torn stale sourdough bread; Vinaigrette; 60 ml (¼ cup) red wine vinegar; 1 small garlic clove, finely grated; 2 tsp caster sugar; 80 ml (⅓ cup) extra-virgin olive oil

Danielle Alvarez’s tomato, celery and fried bread salad with pomegranate and ricotta

A fresh, crunchy side to balance a festive spread.

Skip to Recipe

Serves 6-8

Prep

20M

Cook

Total

27M

“I’m careful not to call this salad a panzanella, though the bread might be the best bit,” says chef Danielle Alvarez. “A classic panzanella is made with stale bread that has been brought back to life with a splash of water. In this version, the bread is fried until gloriously crunchy on the outside while remaining chewy on the inside, in loads of olive oil. When mixed with juicy tomatoes, celery and pomegranate seeds and a piquant dressing, they serve as little sponges that drink up all that goodness. I love this salad freshly mixed but also adore it after it’s been sitting a while, giving the flavours a chance to marry.”

Loading the player…

Ingredients

500 gm (about 4) heirloom or truss tomatoes, cut into wedges

3 pale inner celery stalks, cut into 5mm slices

75 gm pomegranate arils

2 tbsp salted capers, rinsed

2 cups (loosely packed) basil

1 tbsp pomegranate molasses

Whipped ricotta

200 gm firm ricotta

2 tbsp pouring cream

Croûtons

60 ml (¼ cup) extra-virgin olive oil, for frying

180 gm (3 cups) coarsely torn stale sourdough bread

Vinaigrette

60 ml (¼ cup) red wine vinegar

1 small garlic clove, finely grated

2 tsp caster sugar

80 ml (⅓ cup) extra-virgin olive oil

Method

For whipped ricotta, process ingredients in a food processor until smooth. Season. Transfer to a bowl, cover and refrigerate until required.

For croûtons, heat oil in large frying pan over medium heat. Add bread and toast, tossing, until evenly golden (6-8 minutes). Drain on paper towel and set aside to cool.

For vinaigrette, whisk vinegar, garlic, sugar and 1 tsp salt flakes in a large bowl. Gradually whisk in oil in a thin, steady stream until emulsified. Season with pepper and set aside.

Add tomatoes, celery, pomegranate, capers, croûtons and three-quarters of basil to bowl with vinaigrette and toss to combine.

Spoon ricotta over a serving platter, top with salad, drizzle with pomegranate molasses and scatter with extra basil leaves to serve.