Spring Panzanella
Panzanella is usually made with leftover or stale bread and tomatoes. This version highlights all the best flavors of North Iowa in the springtime. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- Oven
- Large Bowl
- Jar
- Kitchen Knife
Ingredients
- 1 small red onion* sliced
- 1 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1½ lbs asparagus* chopped
- 4 cups croutons from stale bread, hand-torn into 1" pieces. See tips below.
- 2 cups greens* tender varieties: mustard greens, arugula, etc.
- ¼ cup feta cheese or other crumbly cheese
- 2 large radish* thinly sliced
- salt + pepper to taste
Instructions
- Preheat oven to 350. Prepare the croutons: Using leftover bread (sourdough or other), tear the bread into about 1 inch pieces. Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.
- Meanwhile, boil the asparagus in salted water until just tender. Prepare any other vegetables you wish to add.
- Combine oil, vinegar, and onion in a measuring cup, season to taste with salt + pepper.
- In a large bowl, add asparagus, toasted croutons, greens, and cheese. Drizzle with the dressing and gently toss. Garnish with radish. Enjoy!
Notes
Adapted from Food and Wine
Food Styling and Photography by Sierra Buchholz
Nutrition
Calories: 210kcalCarbohydrates: 21gProtein: 6gFat: 12gSaturated Fat: 3gCholesterol: 6mgSodium: 216mgPotassium: 312mgFiber: 4gSugar: 3gVitamin A: 1042IUVitamin C: 9mgCalcium: 88mgIron: 3mg
