It’s been over three years since I hopped on a plane and travelled to another state. The experience was a little weird but absolutely wonderful.
For one week, I ate and walked my way through Seattle and Portland, hitting up places like:
- Rainier Restaurant
- Mighty-O Donuts
- Ocean Star Seafood Restaurant
- Cielo Cocina Mexicana (after hiking at Snoqualmie Falls)
- Mamnoon (to pick up baba ganoush, pita and an assortment of wraps for a birthday picnic at Cal Anderson Park)
- Phở Bắc Sup Shop (after hanging out with off-leash dogs at Magnuson Park)
- Un Bien
- Nob Hill Food Carts
- Doe Donuts (to try their seasonal – and sensational – maple corn fritter)
- The Mocking Bird (after exploring – and getting lost in – Washington Park)
- The Boiling Bowl (twice!)
- Wailua Shave Ice Portland
- Matt’s BBQ
- Pizzeria sul Lago
- Ken’s Artisan Bakery
- Nong’s Khao Man Gai
Needless to say, I never went hungry. The only thing I craved upon returning home was fresh produce. So I rushed to the grocery store and purchased provisions to put together this pickled blackberry and shallot panzanella.
Unlike many salads, pickled blackberry and shallot panzanella tastes better with time. The fruit, veggies and bread soften ever so slightly in the dressing and the final product explodes with flavor. Plus, the dish is quick and easy to prepare, making it an ideal meal for returning vacationers.
Recipe adapted from Salad Freak. This post is sponsored by ABRAMS, as part of the ABRAMS Dinner Party.
- 6 ounces sourdough bread, torn into bite-size pieces
- 2 tablespoons olive oil, plus more for finish
- kosher salt, to taste
- ¼ cup apple cider vinegar
- 1 teaspoon honey
- 1 shallot, thinly sliced crosswise
- 1 pint blackberries
- 2 pints cherry tomatoes, halved crosswise
- ½ cup fresh basil leaves
- Aleppo pepper, for finish
- Preheat oven to 425 degrees. In a medium bowl, combine the bread and olive oil. Season with salt and toss to coat. Spread in a single layer on a baking sheet and bake for 10 minutes or until golden brown and crispy, stirring halfway through. Set aside.
- In a large bowl, combine the apple cider vinegar and honey; whisk until smooth. Add shallot, blackberries and tomatoes; sprinkle with salt and let sit for 15 minutes.
- Add prepared bread and toss gently to combine. Arrange on a serving platter. Drizzle with olive oil and top with basil and Aleppo pepper.
