I have to admit I've never eaten a Panzanella in winter, but why would you not? Great idea, Paolo!
Serves 4-6
For the croutons:
• 100ml extra-virgin olive oil
• 5 garlic cloves finely chopped
• 700g stale country-style bread, cubed
• 60g finely grated parmesan
• Salt and freshly ground black pepper
For the salad:
• 1 small red onion, thinly sliced
• 3 tbsp white wine vinegar
• Flaky salt
• 4 cups peeled, seeded, and diced buttercup
• 100ml plus 1 ½ tbsp extra-virgin olive oil
• 1 tbsp chopped fresh rosemary
• Freshly ground black pepper
• 500g Brussels sprouts, ends trimmed, then halved
• ½ cup fresh Italian parsley leaves
THE CROUTONS