Spring Green Panzanella
This Spring Green Panzanella is loaded with vegetables and is a great side dish to any meal!
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Salad, Side Dish
Cuisine Italian
- 1 Small Loaf bread cut into ½ inch cubes (about 6 cups)
- 1/4 cup olive oil
Lemon Vinaigrette
- 1 Lemon Zest from whole lemon, Juice from 1/2 of lemon
- 1 tbsp Sherry or Red Wine Vinegar
- 1 tsp Dijon Mustard
- 1 tsp Honey
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1/3 cup Olive Oil Extra Virgin
Salad
- 1 Bunch Asparagus
- 2 tbsp Olive Oil Extra Virgin
- 1/2 tsp Salt
- 1 Bunch Green Onions
- 1 English Cucumber
- 1 cup Sugar Snap Peas
- 1/2 cup Fresh or Frozen Green Peas blanched for 30 seconds
- 1 cup Bibb Lettuce torn
- 1/2 cup Mixed Herbs (parsley, basil, mint) torn
- Shaved Parmigiano Reggiano Cheese
Preheat oven to 375º. Place bread cubes on a sheet pan and drizzle with olive oil. Toast for 10 minutes.
Heat tablespoon olive oil in skillet over medium high heat. Remove woody ends from asparagus and cut into one-inch pieces. Add asparagus to skillet, sprinkle with salt and sauté for 2-3 minutes. Remove from pan to stop cooking and set aside.
Heat another tablespoon olive oil in same skillet over high heat. Slice green onions, white and green parts, into one-inch pieces removing end. Add to skillet with a sprinkling of salt and sauté until softened and slightly charred, 3-4 minutes. Remove from skillet to end cooking.
Chop cucumber into ½ inch pieces. Trim ends from the sugar snap peas and remove string. Add both to large mixing bowl along with the blanched peas and the cooled asparagus and green onions. Add the bread cubes.
Make the lemon vinaigrette. Put all ingredients for the vinaigrette except the olive oil in a small mixing bowl. Whisk together. Continue whisking while adding the olive oil in a slow steady stream until an emulsification in created.
Drizzle the dressing over the salad and toss gently. Add the torn lettuce and herbs. Toss one more time. Taste for salt and pepper.
Place salad on serving plates. Shave Parmigiano Reggiano cheese over the top.
Keyword Dinner, Recipe, Salad, Side Dish