This past week has truly been spectacular. Spring has finally literally sprung and in a matter of days has woken up the earth to unveil a long awaited bounty of fresh, vibrant green things and colorful flowers everywhere. It calls for major celebration and what better ways than to capture that wonderful Spring feeling into a delectable salad?
I found a light and refreshing take on the classic panzanella (Tuscan bread salad) which seemed perfect for the occasion. Crisp asparagus, peas, cucumbers and sprouts are combined with crunchy seeded bread for a springtime version of the popular summer salad. A delectable proof that there is indeed a panzanella fit for every season…
A simple and tangy dressing of extra-virgin olive oil, red wine vinegar, fresh dill and shallots is all it takes to highlight the young and fresh flavor from the vegetables.
Add a dollop of labneh and a sprinkling of sunflower seeds for a healthy meal that will fill you up without leaving you feeling overstuffed.
Besides the crazy good flavors here, I’d say it’s the perfect marriage of textures that truly make this dish a standout. Some are slightly cooked, some raw, some totally crunchy, and that creamy labneh pulling it all together so effortlessly…
That’s one you’ll be glad to take to the front porch, backyard table or nearest park as you marvel at the gorgeous awakening exploding everywhere…and tasting it too!
- 1/2 pound sunflower seed bread or other seeded bread, cut into 1/2-inch cubes
- 1 1/2 cups shelled English peas (from 1 1/2 pounds pods)
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablepoons chopped dill
- 2 teaspoons minced shallot
- Kosher salt
- Pepper
- 4 Persian cucumbers (12 ounces), thinly sliced (3 cups)
- 1/2 pound pencil-thin asparagus, cut into 1/2-inch pieces (1 1/2 cups)
- 1 cup sunflower sprouts
- 2 tablepoons sunflower seeds
- Lebneh, for serving
- Preheat the oven to 375°. Spread the bread on a baking sheet and bake for about 10 minutes, until golden and crisp. Let the croutons cool.
- Meanwhile, in a small pot of salted boiling water, blanch the peas until tender, about 2 minutes. Drain, then transfer to a bowl of ice water to stop the cooking. Drain well and pat dry.
- In a large bowl, whisk the olive oil, vinegar, dill and shallot and season with salt and pepper; reserve half of the dressing in a small bowl. Add the cucumbers, asparagus, peas and croutons to the large bowl and toss to coat. Mound the salad on plates and top with the sunflower sprouts and seeds. Dollop a spoonful of lebneh on each salad and serve the remaining dressing on the side.
