Spring Panzanella with Peas and Fennel
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings 1x
Ingredients
Scale
Salad
- 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
Dressing
- 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)
Bread
- 2 cups multigrain or sourdough cubed bread
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 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.
Notes
+ If you can't find garlic scapes, use a couple chopped scallions.
+ Recipe from The Easy Vegetarian Kitchen
Find it online: https://naturallyella.com/spring-panzanella-peas-fennel/