Erin’s Spring Panzanella with Fresh Peas and Fennel
Total Time
27 minutes
Prep Time
15 mins
Cook Time
12 mins
Rating
4.5 out of 5 stars
(2)
Ingredients
2-4 salads
- 2 cups bite-sized cubes of crusty whole grain bread
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 3 cups arugula or spinach, roughly chopped
- 1 cup thinly sliced fennel
- 1 cup fresh shelled peas
- 1 cup pea shoots, optional
- 2 to 4 tablespoons sunflower seeds, to taste
- 2 tablespoons olive oil
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice (about 1 medium lemon, juiced)
- 1 teaspoon Dijon mustard
- 1 to 2 teaspoons honey or maple syrup or agave nectar, to taste
- 1 clove garlic, pressed or minced
- ⅛ to ¼ teaspoon salt, to taste
- Freshly ground black pepper, to taste
How would you rate this recipe?
Preparation
Chef’s notes
Recipe adapted from The Easy Vegetarian Kitchen by Erin Alderson.
Make it vegan:
Simply use maple syrup or agave nectar instead of honey.
Make it gluten free:
Use some great gluten-free bread in place of the whole grain bread.