Spring Panzanella

Spring Panzanella
Adapted from 101cookbooks.com
Spring Panzanella

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from 101cookbooks.com

Ingredients

  • 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

Directions

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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