Spring Panzanella with Asparagus
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Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes.
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- Yields:
- 8
- Total Time:
- 45 mins
Ingredients
- 4 large eggs
- 4 slice peasant bread
- 1/4 c. extra-virgin olive oil
- 2 tbsp. extra-virgin olive oil
- 2 lb. fat asparagus
- 1/4 c. red wine vinegar
- salt
- Freshly ground pepper
- 2 c. packed young mustard greens or chicory
- 1/2 small red onion
- 1/4 lb. ricotta salata
- 1 watermelon radish or 2 large red radishes
Directions
- Step 1Preheat the oven to 350 degrees F. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.
- Step 2Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.
- Step 3Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise.
- Step 4In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion, and cheese. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve.
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