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Spring Panzanella


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  • 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


Servings 6
Adapted from


Step 1

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.


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