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Spring Panzanella

URL: https://cookieandkate.com/spring-panzanella-recipe/

Ingredients

Homemade Croutons

  • 2 cups bite-sized cubes of crusty whole grain bread
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • to taste freshly ground black pepper

Salad

  • 3 cups arugula or spinach, roughly chopped
  • 1 cup thinly sliced fennel
  • 1 cup fresh shelled peas
  • 1 cup pea shoots (optional)
  • 2 to 4 tablespoons sunflower seeds, to taste

Dressing

  • 2 tablespoons olive oil
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice (about 1 medium lemon, juiced)
  • 1 teaspoon Dijon mustard
  • 1 to 2 teaspoons honey or maple syrup or agave nectar, to taste
  • 1 clove garlic, pressed or minced
  • ⅛ to ¼ teaspoon salt, to taste
  • to taste freshly ground black pepper

Instructions

  1. Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
  2. Toss the bread cubes with olive oil, salt, and pepper, then bake for 12 to 14 minutes until crisp.
  3. In a large bowl, combine the chopped greens, sliced fennel, fresh peas, pea shoots, and sunflower seeds.
  4. Whisk together the dressing ingredients until emulsified, then drizzle over the salad and toss to combine.
  5. Add the cooled croutons to the salad and serve.

Nutrition Facts (estimated)

Servings
2 to 4 salads
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg

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