Spring Panzanella
Recipe Date:
April 13, 2022
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
A very eager Spring is finally here! On the days of sunshine, kick back with this quick and easy dish that’s perfect for a (Bayernmoor) Rosé picnic or even as a preface to a warmer meal after a bout of rain.
Ingredients
- 10 ozs arugula (or your favorite leafy greens)
- 1 english cucumber, diced
- 6 spears of fresh asparagus, sliced on a bias
- 1/2 bulb of fennel, sliced thin
- 5 red radishes, halved and sliced
- 1 cup snap peas, halved
- 1 1/2 cups stale bread, torn into bite sized pieces
- 1/4 cup good olive oil (or more to taste)
- 3 tbsps saba (or more to taste)
- 2 tbsps fresh mint, julienned
- salt and pepper to taste
Directions
In a large bowl combine bread, vegetables, salt, pepper, and toss with olive oil. Plate and finish with a sprinkle of fresh mint and a drizzle of saba. Enjoy with a glass of Bayernmoor Rosé!