New Recipes Spring Vegetable Panzanella - ★Cooking Recipes★

Directions for: Spring Vegetable Panzanella

Ingredients

For the croutons

5 thick slices pumpernickel bread, about 1-inch thick

olive oil

salt

For the dressing

2 Tbsp chopped dill

2 Tbsp white balsamic vinegar

1 Tbsp grainy mustard

1 tsp honey

tsp salt

fresh black pepper to taste

cup olive oil

For the grilled scallions

5 - 6 scallions

olive oil

salt

Dressing the salad

1 bunch asparagus, tough ends snapped off

1 cup shelled fava beans (fresh is preferred)

4 radishes, sliced thinly

1 cup pea shoots

Directions

For the croutons

1. Pre-heat the oven to 350F and line a baking sheet with tin foil for easy clean up.

2. Cut the pumpernickel slices into 1-inch thick cubes.

3. Place them into a large bowl and drizzle with a very, very generous amount of olive oil. You really want it to cover the bread.

4. Transfer the bread onto the baking sheet and spread out in one layer.

5. Season with a bit of salt and bake for 12 minutes tossing the croutons half way through.

For the dressing

1. In a small bowl, whisk together the dill, vinegar, mustard, honey, salt and fresh pepper until combined.

2. Slowly drizzle in the olive oil while whisking. Set aside.

For the grilled scallions

1. Heat a grill or grill pan over medium-low heat.

2. Drizzle a bit of olive oil over the scallions and season with a bit of salt.

3. Grill for 2-3 minutes on each side until nicely charred and softened.

4. Cut the scallions into 1-inch long pieces.

Dressing the salad

1. In a large bowl, toss the croutons with 2 tablespoons of dressing and allow them to soak it up while dressing the remaining components.

2. In a separate bowl, toss the scallions, asparagus, fava beans, radish slices and pea shoots with 1 1/2 2 tablespoons of dressing. Dont drown the delicate veggies!

3. Transfer the veggies into the bowl with the croutons and toss gently to combine.

4. Plate and enjoy with extra dressing on the side!

Tips and Substitutions

- Use whatever vegetables are fresh and in season! Get creative!
- The veggies and croutons can be made and prepped ahead of time then dressed before serving. Super easy when you have guests coming or if you would like to take this salad as a work lunch.
- Change it up! Grill the asparagus and change out the scallions for thinly sliced red onions. And if you can find ramps, its your lucky day. Definitely use them!
- Substitute the pea shoots for pea tendrils, micro greens or even sorrel. Whatever you can find!

See more: Bake, Bread, Grill, Italian, Main, Salad, Side, Spring, Vegetables