Spring Panzanella

Hi, friends! Kelsey here from Happyolks again. This may come off a bit morbid, but this is my last meal salad … as in, if I had one more day here on planet earth, THIS is exactly what I’d like to be eating. For me, a perfect salad is a symphony of textures and flavors with some cooked elements, some raw, a quality olive oil mixed with citrus, luscious Marcona almonds, and crusty hunks of toasted bread (croutons) throughout. I love pairing this salad with the refreshing acidity of the NEW Kendall-Jackson’s Vintner’s Reserve Pinot Gris. This travels well and would make for an excellent crowd pleaser (and spark of color!) for a BBQ this Memorial Day. This spring panzanella travels well and would make for an excellent crowd pleaser (and spark of color!) for a BBQ. #recipe This spring panzanella travels well and would make for an excellent crowd pleaser (and spark of color!) for a BBQ. #recipeThis spring panzanella travels well and would make for an excellent crowd pleaser (and spark of color!) for a BBQ. #recipe

Spring Panzanella
 
 
 
 
Serves: 4-6
 
Ingredients
  • 2 cups fresh spinach
  • 1 cup raw, shelled English peas
  • 1 cup asparagus, cut into 1” strips at a bias
  • 8 fingerling potatoes, quartered
  • 1 bunch radishes, greens removed, quartered
  • 2 stalk rhubarb, cut into ½” pieces at a bias
  • 1 cup mint leaves
  • ½ cup dill, chopped
  • 2 shallots, sliced thin
  • 1 cup Marcona almonds
  • 2 cups fresh sourdough, cubed
  • quality olive oil for dressing, roasting
  • juice of two lemons
  • salt/pepper to taste
 
Instructions
  1. Preheat oven for 350’ F. Prep potatoes and radishes for roasting on a baking sheet, coat with a lug of olive oil. Bake for 20-25 minutes or until edges are just browned. Toss in rhubarb and bake for another 5 minutes. Remove from heat in a bowl, set aside. Using the same pan, toast bread for 15 minutes until just browned but still soft in places.
  2. In the basin of a large mixing bowl, combine spinach, peas, asparagus, mint, dill, shallots, and almonds. Stir to combine. Add room-temperature baked radishes and potatoes. Stir in preferred quantity of olive oil (1/4 cup or more) along with the lemon juice, salt, and pepper to coat. I like to use my hands for this part. Finally, add the toasted bread and mix again. Allow to rest for 15-20 minutes for bread to soak up the dressing and herby notes.
 
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This spring panzanella travels well and would make for an excellent crowd pleaser (and spark of color!) for a BBQ. #recipe