BEAUTY IN THE FRIDGE

Spring Panzanella

0 6
spring panzanella

Mike Garten

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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Yields: 6

Total Time: 0 hours 20 mins

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 fresh herbs (such as parsley, basil, mint, dill)

5 oz.

mixed greens

  1. Heat 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. Meanwhile, 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. Add cucumber and toss to coat, then toss with toasted bread. Add peas, herbs and 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

Did you make this recipe? Comment below!

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