56 minutes ago
Wednesday, May 4, 2016
Panzanella is an amazing Italian bread salad with tomatoes and other good stuff.
Usually made in the heat of summer, when your tomatoes are bursting with deliciousness.
Well, I don't have any tomatoes here in NJ until July, so asparagus will have to step in.
New Jersey asparagus is in season, now. It is so delicious, I could eat it raw.
I used some spring peas, and some mint from my garden.
I used my chive blossom vinegar, which really adds a nice zing to this salad.
It's all about the bread here. You can use a stale loaf, but I like to toast my croutons to make them nice and crispy.
Spring Panzanella w/ Asparagus & Peas:
1 bunch of spring asparagus, woody stems trimmed (I like to peel my spears)
1 cup of spring peas (or frozen petit pois)
2 cups of torn bread (like a rustic Italian), toasted
feta cheese or 6 minute egg for the top
2 tbsp lemon juice
1 clove garlic, shaved on a microplane
1 tbsp of chive blossom vinegar (or white balsamic)
3 scallions and a bunch of chives, snipped
1 tbsp honey
1/3 cup good olive oil
sea salt & pepper
Mix the bread cubes w/ olive oil and toast in a 375F oven (or toaster oven) for 10 minutes, turning once or twice until crispy.
I peel my asparagus and steam them for 5 minutes so they stay nice and firm and bright green.
Cut into large pieces and plate with the croutons.
Add in the peas and other herbs.
Drizzle w/ dressing and top with a warm 6 minute egg.
A spring panzanella is born.