Name: Spring Panzanella with Peas and Fennel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 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

Scale

Ingredients

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