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.
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Servings: 4 servings
Ingredients
- 1 garlic clove
- 2 lemons
- 1/4 cup buttermilk
- 8 tbsp Extra virgin olive oil
- salt and pepper to taste
- 1 cucumber chopped into bite size pieces
- 2-3 green onions thinly sliced - include the greens!
- 2 oz The Greensted Pea Shoots Microgreens rough chopped
- 2 pieces bread your choice
- 1 pound bunch asparagus trimmed and sliced
- 2 cups Leafy Greens and Herbs The Wacky Salad with Sunflower Shoots recommended. Add fresh chopped herbs i.e. dill, mint, basil, and/or parsley
- 4 oz feta or other crumbly cheese
Instructions
- 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.
- Add cucumber, green onions, and pea shoots to dressing and toss well to combine. Let sit while you fry the bread and asparagus.
- 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.
- 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.
- 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!
Notes
