FRESH Ideas for Spring Salads
Spring Panzanella Salad
1 loaf French bread, sliced
10 asparagus spears
1 cup grape tomatoes, halved
10 basil leaves, cut into thin strips
1 cup frozen peas, thawed
1/2 red onion, thinly sliced and rinsed with hot water
1/2 teaspoon each, salt and pepper
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup goat cheese crumbles
Cut the bread into one inch cubes. Spread out onto a baking sheet and let dry overnight in a cool oven or for one hour at 150 degrees. Cut one inch off of the asparagus stems and discard. Cut the remaining parts of the stems into one inch pieces. Place in boiling water for a minute to blanch. Let cool. Place the bread cubes in a large bowl and add the asparagus, tomatoes, basil, peas and onion. Toss to combine. Add the salt, pepper, olive oil and vinegar and toss to coat completely. Add the cheese. Refrigerate for 30 minutes before serving so that the flavors have a chance to combine and the oil and vinegar soaks into the bread.
FRESH Ideas can be seen every Tuesday at 5 p.m. on KYTX-CBS19 and again on tylerpaper.com, cbs19.tv, and Facebook-Christine Gardner Tyler Paper Food.
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