Spring panzanella salad
Indulge in the flavors of the season with this vibrant Spring Panzanella Salad recipe. Fresh, crisp vegetables tossed with tangy dressing and crunchy croutons. Delicious!
Ingredients:
- Bread Cubes
- 1/2 loaf of bread, cut into 1" cubes
- 3-4 tablespoons olive oil
- salt and pepper
- Salad Base
- 2-3 medium leeks, sliced thin
- 1 small bunch of asparagus, cut into 1" pieces
- 1/2 of a red onion, minced
- 2 fennel bulbs, cut thin with mandoline
- 1 cup onion sprouts
- 1 carton cherry tomatoes, halved
- 1 cup sping peas, halved
- 3-4 cups arugula or rocket
- 1/3 cup fresh mint, chopped
- 1/2 cup fresh basil, chopped
- 450g oz. cooked chickpeas, rinsed and tossed with lemon
- 1/3 cup olive oil
- 1/4 cup white whine vinegar
- juice of half a lemon
- salt and pepper to taste
Instructions:
- Bread Cubes
- Coat bread cubes with olive oil, salt, and pepper. Arrange evenly on a baking sheet and bake at 400’ for 10 minutes. Switch the oven to broil, toast on one side for 2 minutes. Gently flip the cubes and broil until they turn golden brown and crispy. Set aside.
- Salad Base
- Boil 3-4 cups of water in a small saucepan and cook asparagus for up to 2 minutes. Remove from heat promptly and place in cold water to halt the cooking process. In a large bowl, mix leeks, red onion, mint, basil, fennel, tomatoes, sprouts, and spring peas. Drizzle with oil and vinegar, then incorporate the rocket/arugula and cooled asparagus. Add the extra dressing, garbanzo beans, and bread cubes. Season with a splash of lemon juice, salt, and pepper.
Summary:
- Calories: 2141 kcal
- Fat: 133 g
- Protein: 50 g
- Carbs: 204 g
- Potassium: 3965 mg
- Magnesium: 376 mg