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.
Servings: 6 people
Calories: 210kcal
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!
Nutrition
Calories: 210kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 216mg | Potassium: 312mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1042IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 3mg