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1/5

Spring Panzanella Salad

Sunday Table Verified

Ingredients

Warning0 allergens identified

Spring Panzanella Salad

4 ounces prosciutto

2 tablespoons olive oil

3 cups day-old country bread

1 lb asparagus

1 cup green peas

2 cups greens

2 tablespoons chives

¼ cup pepitas

½ cup Parmesan

4 eggshardboiled or poached

salt and pepperto taste

Dressing

3 cloves garlic

2 tablespoons olive oil

Worcestershire sauce

Tobasco sauce

½ lemon juice

pepperto taste

Instructions

In a large saute pan, cook the prosciutto over medium heat until it’s crispy. Remove the prosciutto from the pan, and let it drain on paper towels.

Heat 1 Tbs. of olive oil in the same pan and add the bread cubes. Cook, stirring frequently until they are a nice golden brown. Place the bread cubes in a large bowl and set aside.

Heat another 1 tablespoon of olive oil in the same pan and add the asparagus. Season with salt and pepper. Cook for about 10 minutes, or until the asparagus is crisp-tender and the outsides are lightly charred in some places. Add the peas and toss until warm. Place the veggies to the bowl with the bread cubes, and let it cool slightly. Wipe out the saute pan, and add the pepitas. Stir frequently until they are lightly toasted. Set aside.

Meanwhile, make the salad dressing. In a small bowl, combine the garlic, olive oil, Worcestershire sauce, Tobasco sauce, lemon juice, and pepper. Taste and adjust as needed.

When the bread-veggie mixture has cooled a bit, add the greens and chives. Toss the salad with the dressing and mix to coat well. Garnish with pepitas, Parmesan, and eggs!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bread Cube Technique 🍞
Cut your day-old country bread into 1-inch cubes and lightly toast them in a dry pan for 2-3 minutes to create crispy edges while maintaining a chewy center that absorbs dressing without becoming mushy.
Egg Yolk Magic 🥚
Cook your egg to order just before serving—a runny yolk acts as a natural emulsifier and warm dressing that ties all ingredients together while adding richness without extra oil.
Umami Dressing Balance 🧄
Combine lemon juice, Worcestershire sauce, and a dash of Tabasco with minced garlic and olive oil at least 15 minutes ahead to allow flavors to meld, creating a complex dressing that's more flavorful than the sum of its parts.
Prosciutto Crisping Secret 🥓
Render prosciutto in a cold skillet over medium heat for extra-crispy texture, then crumble just before service to prevent it from absorbing moisture and becoming chewy throughout the salad.
Vegetable Timing Strategy 🥦
Blanch asparagus and peas for just 2-3 minutes to achieve tender-crisp texture, then shock in ice water to stop cooking and maintain vibrant green color and fresh taste until assembly.