SPRING PANZANELLA SALAD

A springtime treat from Chef Ryan: a salad that’s healthy and delicious!

Spring panzanella salad with english peas, asparagus, ricotta salata and white balsamic dressing

Serves 4-5 people

1 pound medium asparagus
1 cup fresh English peas, boil until tender and drained
1 cup fresh fava beans, boil until tender and drained
1 head of little gem lettuce greens
½ red onion sliced thin
1 cup panzanella bread crumbs
¼ cup white balsamic dressing
wedge of ricotta salata

1)Holding the asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the end, and repeat the remaining asparagus. Cut asparagus on angle about a half inch width and cook in a large pot of salted boiling water, or until they lose there raw taste, about 1 minute, and then shock in ice water bath, and set aside.

2) Repeat the same step with the peas and fava’s, remember the discard of the skin after cooking.

3) In a large bowl add asparagus, peas, fava’s, little gem’s, onion, bread crumb’s and toss in dressing, shave cheese over top and serve immediately.

Panzanella croutons

6 cup day old bread ( ½ cubes)
6 T parmesan cheese
6 T evoo
1 tsp salt

1) Dice bread into half inch cubes and toss with all ingredients and bake, stirring once or twice, until the croutons are crisp and lightly colored, about 15 minutes. Let cool and add to salad.

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