Spring Panzanella
Photo © Deb Perelman
- 1/4 cup olive oil
- 2 cloves garlic, finely chopped
- 6 cups day-old bread, crust removed, cubed
- 6 tablespoons finely grated Parmesan, plus more for garnish
- Salt and freshly ground black pepper
- Half a red onion, finely diced
- 2 to 2 1/2 tablespoons champagne or white wine vinegar
- Juice of half a lemon
- 1/4 cup olive oil
- 1/2 teaspoon Dijon mustard
- 4 large leeks
- 2 teaspoons salt
- 1 pound asparagus
- 1 19-ounce can of white beans, rinsed and drained or 1 1/2 cups cooked white beans
- This recipe is vegetarian
- Produce
- Asparagus (1 pound)
- Garlic (2 cloves)
- Leeks, large (4)
- Lemon, Juice of (1/2)
- Red onion (1/2)
- White beans (1 19-ounce can)
- Condiments
- Champagne or white wine vinegar (2 tablespoons)
- Dijon mustard (1/2 teaspoon)
- Cooking & Baking
- Olive oil (1/2 cup)
- Salt (2 teaspoons)
- Salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Bread, day-old (6 cups)
- Dairy
- Parmesan (6 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published April 4, 2008 (4 years ago).
59 people saved this recipe.
