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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.
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Main Ingredient
bread, asparagus, mustard greens
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Category: Salads
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: ecarr
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Posted On: Jun 02, 2012
Number of Servings:
Ingredients:
- 4 - large eggs
- 4 - thin slices of peasant bread torn into 1-inch pieces
- 1/4 cups - + 2 T extra-virgin olive oil, plus more for brushing
- 2 pounds - fat asparagus peeled
- 1/4 cups - red wine vinegar
- - salt & freshly ground pepper
- 2 cups - packed young mustard greens or chicory
- 1/2 - small red onion thinly sliced
- 1/4 pounds - ricotta salata thinly sliced & crumbled
- 1 - watermelon radish or 2 large red radishes very thinly sliced
Directions:
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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