Spring Panzanella

Name: Spring Panzanella
Total time: 20 min
Yield: 6
Ingredients: 1/2 small loaf sourdough bread, preferably stale (about 12 oz); 4 tbsp. olive oil, divided; 2 tbsp. white wine vinegar; 2 tsp. Dijon mustard; Kosher salt and pepper; 2 scallions, white and light green parts finely chopped, dark green parts thinly sliced; 2 Persian cucumbers, smashed, halved lengthwise and then sliced; 1/2 c. fresh or frozen peas (thawed if frozen); 2 c. mixed tender herbs (such as parsley, basil and mint leaves or dill fronds); 5 oz. mixed greens

Bring the season straight to your plate

By Kate MerkerPublished: Feb 11, 2021

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Mike Garten

Yields:

Total Time:

20 mins

There may be sourdough in this recipe, but with scallions, peas, fresh herbs, and greens tossed in a bright vinaigrette, this totally counts as a salad.

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Ingredients

1/2 small loaf sourdough bread, preferably stale (about 12 oz)
4 Tbsp. olive oil, divided
2 Tbsp. white wine vinegar
2 tsp. Dijon mustard
Kosher salt and pepper
2 scallions, white and light green parts finely chopped, dark green parts thinly sliced
2 Persian cucumbers, smashed, halved lengthwise and then sliced
1/2 cup fresh or frozen peas (thawed if frozen)
2 cups mixed tender herbs (such as parsley, basil and mint leaves or dill fronds)
5 oz. mixed greens

Directions

1. Step 1Heat oven to 400°F. Cut crusts off bread and tear bread into large pieces. On rimmed baking sheet, toss bread with 1 tablespoon oil and roast until golden brown, about 10 minutes.
2. Step 2Meanwhile, in a large bowl, whisk together vinegar, mustard, remaining 3 tablespoons oil and 1/2 teaspoon each salt and pepper; stir in chopped scallions.
3. Step 3Add cucumber and toss to coat, then toss with toasted bread. Add peas, herbs, sliced scallion greens and mixed greens and toss gently to combine.

NUTRITIONAL INFORMATION (per serving): About 235 calories, 10.5 g fat (1.5 g saturated), 7 g protein, 505 mg sodium, 29 g carbohydrates, 3 g fiber

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