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Week of 6/1/15

Panzanella Salad with Asparagus and Peas
tomatoes / mozzarella / basil

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Panzanella Salad with Asparagus and Peas
Honey, balsamic, and oranges add a lovely flavor to basic chicken breasts. Served up with a simple salad, this will make a classic dinner.
Proteins
Cheese
Cuisines
American
Save recipe
97

Ingredients

Metric
Servings:
4
Panzanella Salad with Asparagus and Peas:
  • Baguette or ciabatta - 10 oz , torn
  • Balsamic vinegar - 2 Tbsp
  • Honey - 2 tsp
  • Dijon mustard - 2 tsp
  • Cooking oil - 4 Tbsp
  • Asparagus - 1 lb , chopped into 1" / 2.5 cm pieces
  • Tomatoes, preferably heirloom - 1 lb , cubed
  • Cucumbers - 1 , cubed
  • Mozzarella, fresh - 4 oz , cubed
  • Basil - 2 to 3 sprigs , leaves sliced
  • Olive oil - 1 Tbsp + 1 Tbsp
  • Peas - 1 cup
  • Spinach, baby - 5 oz

Prep

  1. Baguette - Tear baguette into bite-sized pieces. (Can be done 1 day ahead)
  2. Make vinaigrette - Whisk together balsamic vinegar, honey, Dijon mustard, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  3. Asparagus / Tomatoes / Cucumbers / Mozzarella / Basil - If prepping right before cooking, skip to make steps #1 - 2 before returning to this step. Prep as directed.

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Make

  1. Heat oven to 425F (218C). Arrange racks so that two sheet pans can fit (one for baguette and one for asparagus / peas).
  2. Toss baguette pieces with first part of olive oil and salt. Spread out onto a sheet pan, and toast for 15 to 18 minutes.
  3. Spread asparagus and peas out onto a second sheet pan and toss with second part of olive oil. Sprinkle with salt and pepper and roast for 6 to 10 minutes, depending on the thickness of the spears.
  4. Toss vinaigrette with asparagus, peas, tomatoes, cucumbers, mozzarella, basil, spinach, and toasted baguette. Enjoy!

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