Spring Panzanella
by Kelsey Brown
Ingredients:
½ loaf of bread, cut into 1" cubes
3-4 tablespoons olive oil
salt and pepper to taste
2 leeks, sliced thin
1 small bunch of asparagus, cut to 1" pieces
¼ cup red onion, chopped
2 small fennel bulbs, cut thin with a mandoline
1 cup onion sprouts
1 carton cherry tomatoes, halved
1 cup spring peas, halved
2-3 cups rocket, or arugula
¼ cup fresh mint, chopped
½ cup fresh basil, chopped
1 can garbanzo beans, drained/tossed with lemon
1/3 cup olive oil
¼ cup white wine vinegar
juice of ½ lemon
Directions:
1. Toss bread cubes in olive oil and generous amounts of salt, and pepper. Lay flat on a baking sheet and toss in the oven at 400 degrees for 10 minutes.
2. Switch the oven to broil, and toast on one side for 2 minutes. Shake the pan to turn the cubes and broil until golden brown and crispy. Set to the side.
3. In a small pan, bring 3-4 cups of water to boil and cook asparagus for no longer than 2 minutes. Remove from heat immediately and immerse in cold water to stop cooking.
4. In a large bowl, combine the leeks, red onion, mint, basil, fennel, tomatoes, sprouts, and spring peas, toss with a splash of oil and vinegar, then add the rocket/arugula and cooled asparagus.
5. Toss with the additional dressing, garbanzo beans, and bread cubes. Season with a bit of lemon juice, salt and pepper.