Name: Erin's Spring Panzanella with Fresh Peas and Fennel
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Cuisine: Tuscan
Ingredients: 2 cups bite-sized cubes of crusty whole grain bread; 1 tablespoon olive oil; ¼ teaspoon sea salt; Freshly ground black pepper; 3 cups arugula or spinach, roughly chopped; 1 cup thinly sliced fennel; 1 cup fresh shelled peas; 1 cup pea shoots, optional; 2 to 4 tablespoons sunflower seeds, to taste; 2 tablespoons olive oil; ½ teaspoon lemon zest; 2 tablespoons lemon juice (about 1 medium lemon, juiced); 1 teaspoon Dijon mustard; 1 to 2 teaspoons honey or maple syrup or agave nectar, to taste; 1 clove garlic, pressed or minced; ⅛ to ¼ teaspoon salt, to taste; Freshly ground black pepper, to taste

Erin's Spring Panzanella with Fresh Peas and Fennel

Fresh panzanella recipe for springtime! Panzanella is a traditional Tuscan salad. This spring green version features fresh peas, pea shoots and fennel. If you intend to have leftovers, I suggest storing the greens and croutons separately from the rest and tossing it all together just before serving. Recipe yields 2 generous portions or 4 side salads.

27 min total 15 min prep 12 min cook 2 355 cal

Instructions

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1 Preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. On the baking sheet, toss the cubed bread with the olive oil, salt and pepper. Bake for 12 to 14 minutes, until crisp.
2 In a large serving bowl, combine the roughly chopped greens, sliced fennel, fresh peas (yep, they’re raw!), pea shoots and sunflower seeds.
3 Whisk together the dressing ingredients until emulsified. Drizzle the dressing over the salad mixture and toss to combine. Once the croutons have had a few minutes to cool down, toss those in as well and serve.