Spring panzanella
This is a lovely spring salad of bread, peas and asparagus. Traditional Italian panzanella is a stale bread salad made with squashed tomatoes and basil which soaks into the toasted bread. This is a green version and serves two or three people as a main.
Author: Anna
Method
- To start, cut some day-old bread into chunky cubes.
- I use a traditional wheaten Irish loaf.
- Place the bread in a bowl and add a finely chopped shallot, a finely chopped clove of garlic, the leaves from a few sprigs of thyme, a pinch of salt and a large glug of olive oil.
- Mix together, then turn the bread out onto a baking tray and bake in the oven at 170C for 15 mins or until golden and toasted.
- In a cold frying pan, pour a splash of olive oil, a large splash of water and a pinch of salt.
- Turn the heat up high and when the water is bubbling furiously add about 8 spears of asparagus cut into segments, boil for about 20 secs, then add 2 large handfuls of peas.
- After a few seconds add 2 large handfuls of spinach and allow to wilt.
- There should still be a small amount of liquid left with the greens and this becomes a dressing for the whole salad.
- Mix the greens with the toasted bread in a large bowl and add a handful of shredded basil and mix again.
- The bread is toasty and warm with garlic and thyme and the greens are tasty and perfumed with basil.
