Spring Panzanella
Prep time:
5 mins
Cook time:
10 mins
Total time:
15 mins
Yield: 4 people
Description
If you have a microplane, use it to grate the garlic.
Ingredients
- 2 heaping cups torn bread from a European-style chewy loaf
- 1/4 cup olive oil, divided
- Salt and ground black pepper
- 1 clove garlic, finely grated
- 1 bag (about 5 oz) arugula
- 1/2 small red onion, thinly sliced
- 1/2 recipe each: carrots, asparagus, potatoes, and radishes (or fennel) from Roasted Spring Vegetables
- 1/2 cup each: fresh mint and dill leaves
- Up to 2 tablespoons juice from a large lemon
Instructions
- Heat a large skillet over medium heat; toss bread with 1 1/2 tablespoons of oil, a pinch of salt, and a few grinds of pepper. Reduce heat to medium-low and add bread to hot skillet; toast, stirring frequently, until bread is crisp and spotty brown, about 10 minutes. Turn off skillet and add garlic, stirring to help the garlic gently perfume the croutons.
- Place arugula, red onion, roasted vegetables, mint, and dill in a large salad bowl. Drizzle with remaining olive oil and season with salt and pepper. Toss to coat; taste and adjust seasonings. Drizzle in a tablespoon or so of lemon juice. Toss to coat; taste and adjust seasonings drizzling in a little more lemon juice as needed.