Recipe: Panzanella with Organic Valley Truffle and Buttermilk Vinaigrette

Watching the Lombardino’s/Taliesin episode was watching the story arc of my career. Chef Patrick O’Halloran infused me with the idea that our mission at Lombardio’s “was to cook like Italians (who are rightfully obsessed with regional food) were living in the Upper Midwest.” He instilled a fierce passion for finding the best ingredients and combining them in simple ways. His cooking reinforces the principle that I’ve long held- foods that are found in season together almost always compliment each other. 

Frank Lloyd Wright’s architectural style echoes a similar sentiment. One of his hallmark style elements involves the seamless blending of local structural elements (stone, wood, etc) with organic elements found in nature. It created an “organic” architectural feel that is based on complimentary design and application. 

With this being said, one of my favorite (and sometimes unusual) twists that I’ve gleaned from working in Patrick’s kitchen is the savory use of mint in my cooking. As a culture, we usually associate mint with sweetness. Chocolate and sugar are commonly paired and often, mint is an accessory to a much larger framework of ingredients. However, like Wright, the teachings of O’Halloran often lean into styles that are unconventional, and the use of mint as a savory element in cuisine was as eye-opening for me as Wright’s architecture. 

A recipe I’d like to share today is one that I’ve adapted from my time at Lombardino’s. It features many ingredients that are the stars of the summer garden, with an eclectic twist. The inclusion of truffle oil in the buttermilk vinaigrette sounds super fancy, but in fact truffle oil can be found in most grocery stores. 

Panzanella (Italian Bread Salad) with Organic Valley Truffle and Buttermilk Vinaigrette 

1 loaf, unsliced bread cut into 1”x1” cubes 2 cups olive oil (for shallow frying bread) 1 T. salt 1⁄2 teaspoon black pepper 5 heirloom or fresh tomatoes, cut into wedges 1⁄2 red onion, thinly sliced 1 oz fresh basil- removed from stem and hand torn 1 oz fresh mint- removed from stem and hand torn 1 oz fresh parsley- removed from stem and hand torn 

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1 cup Organic Valley Buttermilk 2 T. Hellman’s Mayo 1⁄2 T. White Truffle Oil 1⁄2 teaspoon lemon juice 

Cut bread into squares and shallow fry in olive oil. Olive oil may be cooled, strained and reused. Fry bread until edges are golden and place in a heat-proof steel bowl. Toss with salt and pepper (to taste) as the croutons cool. Set aside. 

In a second bowl, place all tomatoes, onions, and hand-torn herbs. 

5 minutes before serving, place croutons in the bowl with tomatoes, onions herbs and dress with Organic Valley Truffle and Buttermilk Vinaigrette. 

Mix thoroughly and serve! 

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As architects of food, it’s our responsibility to break the box from time-to-time and challenge ourselves to push the boundaries of our palate to discover new horizons of flavor. It’s the training I received from my teacher, Patrick O’Halloran and the influence of one of the world’s greatest architects that taught me to be fearless in combining the elements of Wisconsin to create unexpected seasonal delights. Throw caution to the wind and break the box! 

With Love and Forever Forward! 

Chef Luke

Watch the Taliesin / Lombardino’s Episode below.