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Spring Vegetable Panzanella by Dana of Dana Treat

Spring Vegetable Panzanella

by Dana of Dana Treat

0

This is a spring vegetable panzanella that I taught in my brunch class. It’s something I feel like I want to eat all the time, even though spring hasn’t actually arrived here in Seattle.

Serving Size

6

Ingredients

For the dressing

  • 1 ½ teaspoons Dijon mustard
  • 1 teaspoon whole grain mustard
  • 2 tablespoons champagne vinegar
  • Pinch sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons extra virgin olive oil

For the salad

  • ½ whole-grain baguette, cut into 1-inch chunks
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1 large bunch asparagus, ends trimmed, each stalk cut in half
  • ¼ pound snap peas, strings removed
  • ¼ pound string beans, ends removed
  • 1 large carrot, peeled, cut into matchsticks
  • 1 bunch radishes, thinly sliced
  • 4 ounces burrata or fresh mozzarella, cut into small cubes

Method

Make the dressing

Put the mustards, vinegar, sugar, salt, and pepper in a wide-mouth jar. Cover and give it a good shake. Remove the lid and drizzle in the olive oil. Cover and shake again. Adjust seasoning to taste. This dressing will be quite thick.

Make the croutons

Preheat the oven to 350 degrees. Place the cubes of bread on a baking sheet and lightly drizzle them with olive oil. Sprinkle them with a large pinch of salt and several grinds of pepper and toss well with your hands to combine. Place in the oven and bake for about 15 minutes, or until lightly golden but still with a little give to them when pressed with finger. Remove from oven and let cool. (Can be made one day ahead. Store in a covered container or Ziploc bag at room temperature.)

Prepare the vegetables

Bring a large pot of water to a boil. Add the asparagus, snap peas, string beans, and carrot and cook for 3 minutes. Drain and immediately rinse with very cold water. Use your hands to toss and make sure the cold water hits all the vegetables. Drain well and then place in a clean towel to further dry them. (Can be made one day ahead. Keep them wrapped in the towel and place them in a plastic bag. Store in the refrigerator.)

Finish the salad

Put the croutons in the bottom of a large bowl. Drizzle them with a bit of dressing and toss well. Add the blanched vegetables along with the radishes and the mozzarella (if using) and more of the dressing to taste (you might not need it all). Toss gently. If you are using burrata, pull it apart with your hands and garnish the salad with it.

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Article Posted 6 years Ago

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