Spring Panzanella
Serves 420 mins prep15 mins cook
This Spring Panzanella is a take on one of my all time favorite salads. Using day old crusty bread is key, but giving it a quick saute helps give it a crispy texture. Sauteing asparagus and adding it to cherry tomatoes and mozzarella makes the dish heartier. I imagine you could add grilled chicken to this for protein to make a complete meal. The lemon vinaigrette ties it all together making this perfect way to welcome Spring!
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What you need
Instructions
For the Lemon Dijon Vinaigrette: Whisk together ¼ cup olive oil, 2 tbsp lemon juice, ½ tbsp apple cider vinegar, 1 tsp honey, 1 tsp dijon mustard, ½ tbsp chopped shallots, ½ tsp kosher salt, and 1/8 tsp pepper until well combined (emulsified). Taste for seasoning. Add 1 tbsp of olive oil to a large saute pan over medium heat. Add the thinly sliced shallots and saute for one minute, then add your asparagus to the pan. Continue to saute until asparagus becomes tender, about 4 minutes. In that same pan, add a drizzle of olive oil if the pan is dry. Then add the bread cubes (from Old Italian Bread or Sourdough) over medium/low heat. Saute the bread cubes until they become golden brown, tossing the cubes gently every so often. This should take about 4-5 minutes. Add the warm sautéed asparagus to a larger bowl, along with the bread cubes and cherry tomatoes. Pour the dressing over top and gently toss. Add in the torn mozzarella and crispy prosciutto, toss gently once more, and serve.View original recipe