Go Back
Print

Spring Panzanella Salad

Course Salad
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 4
Author Sarcastic Cooking

Ingredients

  • 3 Cups Cubed Stale Bread
  • 2 Tablespoons Olive Oil
  • Salt and Pepper
  • ¾ Cup Frozen English Peas defrosted
  • 10-12 Stalks of Asparagus trimmed
  • 2 Cups Roughly Chopped and Stems Removed Tuscan Kale
  • 1 Tablespoon Fresh Chopped Bail
  • 1 Tablespoon Fresh Chopped Parsley
  • 1 Tablespoon Dijon Mustard
  • 3 Tablespoons Olive Oil
  • 1 Teaspoon Lemon Juice
  • Salt and Pepper

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Place the cubed bread on to a small baking sheet. Toss together with olive oil, salt, and pepper. Bake in the oven for about six minutes, toss, and then bake for six more minutes. Let croutons cool on the baking sheet while you make the rest of the salad.
  3. Lightly coat the asparagus in a little bit of olive oil and then grill on a grill pan over medium/high heat for four minutes on each side. When grilled through, cut the asparagus into bite-sized pieces.
  4. In the bottom of a large salad bowl, whisk together the olive oil, Dijon, lemon juice, salt, and pepper. Add the croutons and toss to coat. Let the croutons absorb the dressing for a few minutes before adding in the remaining ingredients.
  5. After about five to ten minutes, add the peas, asparagus, kale, parsley, and basil to the bowl. Toss the salad to evenly coat all the ingredients. Serve right away.