Spring Panzanella
- Yield 4
- Prep 20 minutes
- Cook 20 minutes
- Total 40 minutes
Spring Panzanella is a salad recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 small (8-ounce) sourdough loaf, torn into bite-sized croutons (about 6 cups croutons)
- 1 bunch asparagus, sliced into 2-inch pieces (with tough ends discarded)
- 3 tablespoons olive oil, divided
- fine sea salt and freshly-ground black pepper
- 3 ounces baby arugula
- 3 mini cucumbers, sliced
- 5 radishes, thinly sliced
- 1 cup roughly-chopped fresh herbs (I used a mix of basil, dill and mint)
- 1/2 cup crumbled feta cheese
- 1 batch shallot vinaigrette
Method
Prep oven and baking sheet. Warm oven to 400°F. Line a large baking sheet with parchment paper.
Leave the bread. Tip in the croutons to a large mixing bowl and drizzle evenly with 2 tablespoons of the olive oil. Turn to combine. Lay out the croutons in an even layer on the baking sheet and season generously with salt and pepper. Roast for 10-12 minutes, or until the croutons are lightly golden and crispy.
Leave the asparagus. While the croutons are baking, toss the asparagus with the remaining oil in the same mixing bowl until combined. Once the croutons have finished baking, move them to a large serving bowl. Tip in the asparagus to the same baking sheet, season with salt and pepper, then roast for 7-8 minutes or until crisp-tender.
Turn Tip in the cooked asparagus, arugula, cucumbers, radishes, fresh herbs and feta cheese to the serving bowl and drizzle evenly with the shallot vinaigrette. Turn to combine.
Plate Plate while it is hot and enjoy!
