PANETTONE WINTER SLAW

With just a little heat and time in the oven, cubes of panettone—fresh or day-old—are transformed into a cross between slightly sweet, buttery croutons and lighter-than-air biscotti. Tossed into this festive red and green slaw it makes for a delightfully different take on the more summery panzanella salad. A little sweet, this slaw is brilliant with poultry and pork. If you make extra croutons enjoy them as a light cookie bite with a cup of tea or coffee.

1½ cups (375 mL) 1 x 2 inch (2.5 x 5 cm) cubes of panettone

¼ cup (60 mL) extra virgin olive oil

2 tbsp (30 mL) apple cider or white balsamic vinegar

2 tbsp (30 mL) best-quality mayonnaise

¼ tsp (1 mL) fine sea salt

¼ tsp (1 mL) white or black pepper

¼ cup (60 mL) finely minced fresh mint leaves 3 green onions, roots and tough green tops discarded, finely chopped 1 cup (250 mL) shredded red cabbage

½ cup (125 mL) red seedless grapes, halved 2 ribs celery, finely diced

½ green apple, skin on, finely diced

½ cup (125 mL) small cherry or grape tomatoes, halved

½ cup (125 mL) cherry or cocktail Bononcini (cocktail size will need to be halved)

½ cup (125 mL) pomegranate seeds

1 Preheat oven to 300°F (150°C).

2 Make the panettone croutons the day before if possible. Simply lay the cubes of panettone on an ungreased cookie sheet and pop into preheated oven. After about 30 minutes, turn the pieces over, return to the oven, turn the heat off and forget about them for at least 2 hours and up to overnight. The longer they sit, the crunchier they’ll be. They can be made up to several days in advance and stored in an airtight container.

3 To make the vinaigrette, into a large bowl (this salad can be made and served in the same bowl) add the olive oil, vinegar, mayo, salt, pepper, mint and green onion; whisk to combine.

4 Add the rest of the ingredients except for the croutons to the vinaigrette, and toss well to coat evenly.

5 Right before serving, add the croutons, toss ever so gently just to coat with vinaigrette, and serve immediately.

Makes 4 appetizer or side-salad servings

WHAT TO SERVE

Lamarca Prosecco DOC LCBO 487694, $16.65

Schmitt Sohne Mosel Gold Riesling LCBO 233726, $9.95