Spring Panzanella
Ingredients
The bread
-
1
lb
hearty, day-old, whole wheat bread
-
4
cloves
garlic
-
1
unit
shallot
-
1
tablespoon
fresh thyme
-
a couple pinches
unit
salt
-
¼
cup
extra-virgin olive oil
The vegetables
-
1
bunch
asparagus
-
2
cups
peas
-
4
handfuls
spinach
-
¼
cup
small basil leaves
Instructions
- Preheat the oven to 350°F.
- In a large bowl, toss the bread cubes with garlic, shallot, thyme, salt, and olive oil.
- Spread the bread mixture on a baking sheet and toast in the oven for about 15 minutes until golden and crunchy.
- In a cold skillet, add a splash of olive oil, a splash of water, and a couple pinches of salt.
- Heat the skillet until the water bubbles, then stir in the asparagus and cover for about 20 seconds.
- Add the peas, cover for a few seconds, then add the spinach and cover until it wilts slightly.
- Combine the toasted bread with the asparagus, peas, and pan juices in a large bowl.
- Add the basil leaves and toss everything together.
- Serve the salad on a large platter.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
150mg
Cholesterol
0mg
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