Spring Panzanella Salad
Yield: 6 servings
Spring Panzanella Salad
Prep time: 40 MinCook time: 40 MinTotal time: 1 H & 20 M
Ingredients
Dressing
- 1 TB Chopped Chives
- 1 Lemon, zested and juiced
- 2 tsp Red Wine Vinegar
- 1 TB Grainy Mustard
- 1/2 cup Olive Oil
- Kosher Salt, to taste
Salad
- 4-5 cups Sourdough Bread, cubed into 2 inch pieces
- 1 Stalk of Asparagus, cut into 2 inch pieces
- 1 cup Radishes, quartered
- 1 cup Fennel, thinly sliced
- 8 oz Feta Cheese, cubed
- 3 cups Arugula
- 5 Basil Leaves, thinly sliced
- Olive Oil
- Kosher Salt
Instructions
- Combine all dressing ingredients and set aside.
- Heat oven to 400F.
- Toss bread with olive oil and salt and spread onto a baking sheet. Bake for 30 minutes, until bread is crisp and golden brown.
- Toss asparagus in olive oil and salt and roast in the oven at 400F for 8 minutes.
- Once the croutons and asparagus have cooled to room temperature toss all ingredients together with the dressing and season with kosher salt to taste.
- Toss ingredients with dressing about 20 minutes before serving so the croutons can absorb the dressing.
