We turn to panzanella when we have the makings of a great salad, but want something a bit heartier. Spring asparagus, pea shoots, and a tart meyer lemon vinaigrette bring a fresh vibe to the classic bread salad.
What You GetBaguette
What You’ll NeedSalt to taste
Makes 3 servings
Active Time: 5 mins
Total Time: 20 mins
Preheat your oven to 400°F and line a sheet pan with foil.
Cut ⅔ of the baguette into roughly bite-sized cubes and arrange them over half the sheet pan in a single layer. Drizzle with oil and season with salt and pepper and mix with your hands to coat. Bake until they’re just beginning to become golden, about 8 minutes.
Meanwhile, trim bases from the asparagus stalks and dress with oil and a sprinkle of salt. After the croutons have been in the oven for 8 minutes, arrange the asparagus over the empty half of the pan and bake the pan for 5-7 minutes more, or until the croutons are golden brown and the asparagus is tender but not overcooked.
Drain the mozzarella from its liquid and dice or tear into bite-sized pieces.
Add the croutons to a bowl with half the meyer lemon vinaigrette and toss. Give the asparagus a rough chop, and add to the bowl along with the pea shoots and the rest of the dressing. Season with a pinch of salt and crack of black pepper.
Divide among plates and top with the mozzarella and a drizzle of pesto!Contains: milk, tree nuts, wheat.