Tangy Broccoli Panzanella 

1 loaf sourdough bread 1 head broccoli 2 tsp salt divided 2 tsp black pepper divided 1/4 cup olive oil plus 4 tbsp 4 anchovy fillets 3 cloves garlic 1 tbsp Dijon mustard 2 tsp honey 1/2 cup red wine vinegar 1 cup pitted Castelvetrano olives 1/2 small red onion 1 bunch mint 1 bunch dill 4 oz goat cheese



Cut broccoli into 1 inch florets. In a large mixing bowl, toss the broccoli with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper.

Air Fry broccoli at 400°F for 9-10 Minutes, or until charred and crispy. Set aside.

While the broccoli is frying, prepare the croutons. Slice sourdough bread into 1 inch cubes.

Add cubed sourdough to the same large mixing bowl (4 cups total) with 2 tbsp olive oil, 1 tsp salt, and 1 tbsp black pepper. Toss to combine.

Air fry the sourdough at 350°F for 10-13 minutes, until firm and golden brown. Set aside.

While the sourdough is baking, prepare the dressing. Mince 4 anchovy filets and 3 garlic cloves. Add minced anchovies and garlic to a large mixing bowl with 1 tbsp Dijon mustard, 2 tsp honey,.

Cut one half of a small red onion into thin slices. Slice 1 cup Castelvetrano olives in half. Gently tear mint leaves and dill fronds. Torn herbs should measure to approximately 1 cup.