Spring Panzanella Salad

Mar 14, 2024

Spring Panzanella Salad – Serves 4

Ingredients:

• 1 Each -- Garlic Clove
• 2 Each -- Lemons
• 1/4 Cup – Champagne Vinegar
• 6 Tablespoons -- Extra Virgin Olive Oil, Divided
• To Taste -- Kosher Salt & Freshly Ground Pepper
• 1 Each -- English Cucumber, Halved Lengthwise, Cut Crosswise Into 1” Pieces
• 4 Each -- Scallions, Thinly Sliced On A Diagonal
• 6 Ounces -- Sugar Snap Peas, Trimmed, Thinly Sliced
• 8 Ounces -- Home-Style Croutons
• 1 Bunch Asparagus, Trimmed, Sliced On A Diagonal Into 2” Pieces
• 1 Cup (Packed) -- Tender Herb Leaves With Tender Stems (Dill, Mint, Basil, Parsley)
• 4 Ounces – Feta Cheese

Procedure:

1.     Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add Champagne vinegar and 6 Tbsp. oil and whisk to combine. Season dressing with salt and lots of pepper.

2.     Lightly crush cucumber on a cutting board with a rolling pin or wine bottle. Add cucumber, scallions, Asparagus, and peas to dressing and toss well to combine. Let sit for 10 minutes.

3.     Add Home-style Croutons to salad. Toss to evenly coat and help bread soak up some of the dressing. Taste and season with more salt and pepper as needed. Add herbs to salad and toss once more.

4.     Divide salad among shallow bowls, reserving any dressing and juices that pool at the bottom of bowl. Break feta into large pieces and nestle into salad in each bowl. Drizzle reserved dressing and juices over. Serve immediately.

 

Wine Pairing: 2022 Kendall-Jackson Riesling Vintner’s Reserve, Monterey County