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
Nutrition
Calories: 210kcalCarbohydrates: 21gProtein: 6gFat: 12gSaturated Fat: 3gCholesterol: 6mgSodium: 216mgPotassium: 312mgFiber: 4gSugar: 3gVitamin A: 1042IUVitamin C: 9mgCalcium: 88mgIron: 3mg
