Given the shear amount of recipes I try, there are some I make for the blog or books that I never make again. However, there is a core group that I have a hard time letting go. These are the recipes that I turn to when I want something solid or are the recipes that I just love. This spring panzanella is one of those recipes. While not a traditional panzanella, this salad brings in some of my favorite flavors of spring with fennel and peas. Can't find pea shoots? You can grow your own.
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+ If you can't find garlic scapes, use a couple chopped scallions.
+ Recipe from The Easy Vegetarian Kitchen
The peas and pea shoots are what makes the salad for me- the combination feels like you're eating spring packed into a salad. You can really use any bread you might have on a hand (occasionally I use a hearty, seeded loaf of bread) and as mentioned above, the garlic scapes can be swapped for something more readily available.
Add Cheese: A crumbly cheese is the perfect addition- try adding feta or goat cheese to the salad.
Make it Gluten-Free: Use your favorite loaf of gluten-free bread to make the cubes.
Fennel: This salad can be made without the fennel. Add a few more diced scallions and you could even add a bit of shaved asparagus.
It's been a year since the book hit the stores and I've loved seeing all your creations that are variations or variations you've felt inspired to make. A few of my favorites: Kamut granola, Grilled Turnips with Dill, and Grapefruit Cornbread Waffles. Still need to pick up your copy? The book can be found:
I am simply loving all the spring time salads that are popping up on the blogosphere at the moment! Yours looks truly delish 🙂
This sounds awesome!!
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Such beautiful pictures! I love this salad!!
What a gorgeous salad, Erin! Happy Sunday 🙂
I can see why this would be a favorite. I love the idea of fennel/pea combination.
Looks delicious!