Recipe Detail

Spring Panzanella with Asparagus

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  • Brief Description

    Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, seasonal ingredients like asparagus and radishes will do.

  • Main Ingredient

    bread, asparagus, mustard greens

  • Category:  Salads

  • Cuisine:  American

  • Prep Time:  45 min(s)

  • Cook Time:  0 min(s)

  • Recipe Type:  Public

  • Source:

    Food & Wine, April 2012

  • Tags:

  • Notes:

  • Posted By:  ecarr

  • Posted On:  Jun 02, 2012

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Number of Servings:


  1. 4 - large eggs
  2. 4 - thin slices of peasant bread torn into 1-inch pieces
  3. 1/4 cups - + 2 T extra-virgin olive oil, plus more for brushing
  4. 2 pounds - fat asparagus peeled
  5. 1/4 cups - red wine vinegar
  6. - salt & freshly ground pepper
  7. 2 cups - packed young mustard greens or chicory
  8. 1/2 - small red onion thinly sliced
  9. 1/4 pounds - ricotta salata thinly sliced & crumbled
  10. 1 - watermelon radish or 2 large red radishes very thinly sliced


1. Preheat the oven to 350°. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minutes. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.
2. Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.
3. Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise.
4. In a small bowl, combine the 1/4 cup plus 2 T of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion and cheese. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve.


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