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
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Preparation
Step 1
Preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. On the baking sheet, toss the cubed bread with the olive oil, salt and pepper. Bake for 12 to 14 minutes, until crisp.
Step 2
In a large serving bowl, combine the roughly chopped greens, sliced fennel, fresh peas (yep, they’re raw!), pea shoots and sunflower seeds.
Step 3
Whisk together the dressing ingredients until emulsified. Drizzle the dressing over the salad mixture and toss to combine. Once the croutons have had a few minutes to cool down, toss those in as well and serve.
Step 4
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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.
