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.Print
- 1 cup thinly sliced fennel
- 1 cup shelled pea
- 1 cup pea shoots
- 2 tablespoons sunflower seeds
- 1 tablespoon minced garlic scapes (see note)
- 3 cups packed chopped spinach
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon stone-ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 to 2 teaspoons honey (optional- skip for vegan)
- 2 cups multigrain or sourdough cubed bread
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 375˚F.
- To make the salad: Combine the fennel, peas, pea shoots, sunflower seeds, and garlic in a bowl.
- Make the dressing by combining the ingredients in a bowl and whisking together. Pour the dressing over the fennel mixture and let sit while finishing the salad.
- Toss together the cubed bread, olive oil, salt, and pepper. Spread into a single layer on a sheet tray and bake until crisp, 12 to 14 minutes. Remove from the oven and cool slightly.
- Fold the toasted bread into the fennel mixture and serve over the spinach.
+ 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: