- 1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 1 tablespoon fresh thyme - just pluck leaves from the sprig
- a couple pinches of salt
- 1/4 cup extra-virgin olive oil
- 1 bunch asparagus, cut into segments
- 2 cups peas, fresh or frozen
- 4 handfuls spinach
- 1/4 cup small basil leaves
Adapted from 101cookbooks.com
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.