Pumpernickel Panzanella

Hunks of crusty bread soaked and seasoned by juicy ripe tomatoes are the stars of a summertime panzanella. Come wintertime, when tomatoes are anything but sweet, the salad, like all of us, goes into hibernation. But it doesn’t need to be that way! Floral sweet oranges can take the place of out-of-season tomatoes, delivering a salad that is anything but sleepy. Jammy balsamic vinegar and a touch of Dijon mustard round out the dressing, while toasted pumpernickel bread, sliced raw shallots, and chicories add a nutty, bitter, and refreshing bite to offset the sweetness of the citrus. Garnish it all with a few dramatic shavings of Parmesan and suddenly winter is panzanella season.