- LC
Spring Panzanella Salad
This is the best 30-minute, one pan meal to eat in the Spring! My favorite way to serve this salad is with a runny egg for a quick weeknight meal, and it's also amazing as a side dish with pork or beef. You can prep most of the ingredients ahead of time and throw it all together right before serving, so it's totally easy for picnics or BBQs!
Spring Panzanella Salad
By
Sunday TableIngredients
Dressing
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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!
Tips & Tricks
Per serving
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