Spring Panzanella

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Spring Panzanella
Try this tasteful Spring Panzanella the next time you have fresh asparagus, green onions and garden lettuces. This dish combines many vegetables together in a medley of flavor. You can even swap out some of the vegetables in this dish for others throughout the season.
spring panzanella
Cuisine American
Keyword Salad, Vegetables
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Cuisine American
Keyword Salad, Vegetables
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
spring panzanella
Instructions
  1. Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add buttermilk and 6 Tbsp. oil and whisk to combine. Salt & pepper to taste.
  2. Add cucumber, green onions, and pea shoots to dressing and toss well to combine. Let sit while you fry the bread and asparagus.
  3. Pour remaining 2 Tbsp. oil into a large skillet. Place bread in the pan flat. Fry until golden brown and crisp underneath, about 5 minutes. Turn bread over and lightly fry the other side, about 2 minutes. Season both sides of bread with salt or herb seasoning and place on a plate to cool. When cooled, tear bread into bite size pieces.
  4. Arrange asparagus to same skillet, spritz with lemon juice. Increase heat to medium-high. Cook, tossing occasionally, until bright green and blistered in some spots, but still crisp-tender, about 3 minutes.
  5. To plate: Arrange leafy greens and fresh chopped herbs on individual plates, tossing lightly. Arrange the fried asparagus on top. Dress with buttermilk mixture. Top with feta and torn bread. Enjoy!

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