Spring has sprung and I’ve been totally MIA on you! That wasn’t on purpose – I had a work trip for my real world job in Las Vegas. Which sounds a lot more fun than it really is… big conference halls, full of endless vendors, wanting to chat your ear off so that you may remember their product when you get back home. It was still a good time – just exhausting.
And to top it all off, I came home with a cold! Boo! And it was the kind of cold where your body just feels totally exhausted and the only thing you want to do is sleep… all.the.time. So instead of cooking up a storm, I curled up in bed with my dog and snoozed the weekend away.
I have my fingers crossed that the worst is over so that means let’s chow down on this spring panzanella salad!
I love that winter is finally over and I totally want to eat all the fresh veggies and fruit I can lay my hands on. Luckily I’m in California and that tends to happen sooner than most of the country, but this spring vegetable panzanella salad is perfect for those of you still searching for ripe goods. It combines all spring vegetables that are in season right now.
It’s fresh and easy with a homemade dressing that is to die for. My favorite part – the crusty, large cubes of sourdough bread. It gives this salad such a rustic vibe.
This spring panzanella salad the perfect way to jump into spring and add a new salad to your repertoire.
- ½ baguette of sourdough bread, cut into cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ bunch of asparagus, ends trimmed and cut into thirds
- ½ cup spring peas
- 3 radishes, sliced thin
- 3-4 small yellow tomatoes, cut into quarters
- ½ red onion, diced small
- 1 cup spring mix lettuce
- 1 clove garlic, finely minced
- ½ teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- ½ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 375 degrees F.
- On a large baking sheet, toss cubed bread with olive oil and sprinkle with salt.
- Cook 5-10 minutes, tossing occasionally until bread cubes are toasted and golden brown.
- While bread is cooking, bring a large pot filled with water to a boil. Add asparagus and spring peas. Cook for 3-5 minutes, just until asparagus becomes a little tender. Drain immediately and submerge into an ice water bath. Drain.
- For the dressing, whisk all the ingredients together and set aside.
- To assemble the salad, add asparagus, spring peas, radish slices, tomatoes, red onion, spring lettuce mix and cubed bread to a large bowl.
- Add dressing and toss just to coat. Serve immediately.