Spring Panzanella

By • May 6, 2011 11 Comments

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Author Notes: Rarely do signs appear with big flashing lights to guide or comfort us in difficult times. Inspiration surrounds us at every moment, gently whispering and nudging us in the right direction – half the time, we’re just too busy or distracted to even notice. Direction and guidance lie tucked in the innuendo; the passing smile of a stranger, old songs on the radio… little reminders that we are not alone and that it’s all okay.

It is our work to practice mindfulness and give ourselves permission to spend time just noticing. When we stop to simply notice, our busy and anxious minds are forced to the sideline and our intuitions get a chance to shine. The little signs around us end up only pointing to what we already instinctively knew.

Spring is the perfect season to practice the art of noticing all the beauty and wisdom the world has to offer us. The winds are shifting, the flowers are blooming, and the markets are bursting with fresh and invigorating vegetables that help keep a lightness about our days.

Get creative and incorporate any other fresh delicate veggies from your CSA box this week :)

Serves 4

Bread Cubes

  • 1/2 loaf of bread, cut into 1" cubes
  • 3-4 tablespoons olive oil
  • salt and pepper
  1. Toss bread cubes in olive oil and generous amounts of salt, and pepper. Lay flat on a baking sheet and toss in the oven at 400’ for 10 minutes. Switch the oven to broil, and toast on one side for 2 minutes. Shake the pan to turn the cubes and broil until golden brown and crispy. Set to the side.

Salad Base

  • 2-3 medium leeks, sliced thin
  • 1 small bunch of asparagus, cut into 1" pieces
  • 1/2 of a red onion, minced
  • 2 fennel bulbs, cut thin with mandoline
  • 1 cup onion sprouts
  • 1 carton cherry tomatoes, halved
  • 1 cup sping peas, halved
  • 3-4 cups arugula or rocket
  • 1/3 cup fresh mint, chopped
  • 1/2 cup fresh basil, chopped
  • 16 ounces oz. cooked chickpeas, rinsed and tossed with lemon
  • 1/3 cup olive oil
  • 1/4 cup white whine vinegar
  • juice of half a lemon
  • salt and pepper to taste
  1. In a small pan, bring 3-4 cups of water to boil and cook asparagus for no longer than 2 minutes. Remove from heat immediately and immerse in cold water to stop cooking. In a large bowl, combine the leeks, red onion, mint, basil, fennel, tomatoes, sprouts, and spring peas, toss with a splash of oil and vinegar, then add the rocket/arugula and cooled asparagus. Toss with the additional dressing, garbanzo beans, and bread cubes. Season with a bit of lemon juice, salt and pepper.

More Great Recipes: Vegetables|Appetizers|Salads|Side Dishes

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