Asparagus panzanella salad
Serves : 4
Preheat your oven to : 350
Prep time: 40 minutes
Ingredients:
- 1 pound asparagus, chopped
- 1 6 oz bag baby spinach or mixed greens
- 1 cucumber, seeded and diced
- 1 small red onion, small diced
- 2 cups grape tomatoes, sliced in half length wise
- 6 slices of sour dough, cut into large cubes
- 1 1/2 cup olive oil, divided
- 1/2 cup sherry vinegar
- 1/4 cup Dijon mustard
Asparagus panzanella salad
Directions:
- Put a pot of salted water on to boil. When it reaches a boil, add the asparagus and cook for 2 to 3 minutes or until the asparagus is tender. Immediately put into ice water to stop the cooking.
- Put the bread cubes on a baking tray and drizzle with 1/2 cup olive oil, salt and pepper. Bake in a preheated oven for 5 to 10 minutes or until the bread is crisp and dry, remove from the oven and allow it to cool.
- Mix all the vegetables in a large bowl with the asparagus.
- To make the dressing, put the mustard in a separate bowl. Then, slowly add the remaining 1 cup olive oil while whisking, add the sherry vinegar. Taste and adjust the seasonings.
- To assemble, add the dressing to the vegetables and toss to coat. Ten minutes before serving add the bread and toss until just combined.
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