Spring Panzanella Recipe
Bread, Asparagus, Shaved Mushroom, English Pea, Radicchio, Cured Egg, House Italian Dressing
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Prepare the Bread
Cut the stale bread into bite-sized cubes. Drizzle with olive oil and season with salt. Toast in a preheated oven at 400°F (200°C) for about 10-15 minutes until golden brown.
- 2
Blanch the Asparagus and Peas
Bring a pot of salted water to a boil. Add the asparagus pieces and blanch for 2-3 minutes. Remove and immediately transfer to an ice bath to stop cooking. In the same water, blanch the English peas for 1-2 minutes, then transfer to the ice bath.
- 3
Mix the Salad
In a large bowl, combine the toasted bread, blanched asparagus, English peas, shaved mushrooms, and chopped radicchio. Toss gently.
- 4
Dress the Salad
Drizzle the house Italian dressing over the salad ingredients and toss to combine. Adjust seasoning with salt and pepper to taste.
- 5
Serve
Plate the salad and top each serving with a cured egg yolk. Serve immediately.
