Erin's Spring Panzanella with Fresh Peas and Fennel
Fresh panzanella recipe for springtime! Panzanella is a traditional Tuscan salad. This spring green version features fresh peas, pea shoots and fennel. If you intend to have leftovers, I suggest storing the greens and croutons separately from the rest and tossing it all together just before servi...
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 2 cups bite-sized cubes of crusty whole grain bread
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 3 cups arugula or spinach, roughly chopped
- 1 cup thinly sliced fennel
- 1 cup fresh shelled peas
- 1 cup pea shoots, optional
- 2 to 4 tablespoons sunflower seeds, to taste
- 2 tablespoons olive oil
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice (about 1 medium lemon, juiced)
- 1 teaspoon Dijon mustard
- 1 to 2 teaspoons honey or maple syrup or agave nectar, to taste
- 1 clove garlic, pressed or minced
- ⅛ to ¼ teaspoon salt, to taste
- Freshly ground black pepper, to taste
Steps
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Preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. On the baking sheet, toss the cubed bread with the olive oil, salt and pepper. Bake for 12 to 14 minutes, until crisp.
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In a large serving bowl, combine the roughly chopped greens, sliced fennel, fresh peas (yep, they’re raw!), pea shoots and sunflower seeds.
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Whisk together the dressing ingredients until emulsified. Drizzle the dressing over the salad mixture and toss to combine. Once the croutons have had a few minutes to cool down, toss those in as well and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| bite-sized cubes of crusty whole grain bread | 2 cups | - | - |
| olive oil | 1 tablespoon | - | - |
| ¼ teaspoon sea salt | - | - | - |
| Freshly ground black pepper | - | - | - |
| arugula or spinach | 3 cups | $1.00/kg | $0.30 |
| thinly sliced fennel | 1 cup | - | - |
| fresh shelled peas | 1 cup | - | - |
| pea shoots | 1 cup | - | - |
| to 4 tablespoons sunflower seeds | 2 | - | - |
| olive oil | 2 tablespoons | - | - |
| ½ teaspoon lemon zest | - | - | - |
| lemon juice | 2 tablespoons | - | - |
| Dijon mustard | 1 teaspoon | - | - |
| to 2 teaspoons honey or maple syrup or agave nectar | 1 | - | - |
| garlic | 1 clove | - | - |
| ⅛ to ¼ teaspoon salt | - | - | - |
| Freshly ground black pepper | - | - | - |
*Estimated market prices, may vary by region
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