Spring Garden Panzanella
Featured in Joanne Weir Gets Fresh
¼ pound rustic coarse textured artisanal bread with crust, torn into 1-inch pieces
3 tablespoons plus 1 1/2 tablespoons extra virgin olive oil
½ pound snap peas, strings removed, sliced in half diagonally
½ pound asparagus, ends trimmed, cut into 1 ½-inc pieces on the diagonally
1 small shallot, minced
2 tablespoons freshly squeezed lemon juice
1 ½ tablespoons lemon-scented extra virgin olive oil
½ teaspoon finely grated lemon zest
¼ cup spring onions, cut into thin rings
4 cups pea shoots
6 ounces fresh goat cheese
¼ cup thinly sliced fresh spearmint
1. Preheat an oven to 375F. Place the torn bread on a baking sheet. Toss together. Bake in the oven, tossing occasionally, until the bread is light golden and crispy, 10 to 12 minutes. Set aside to cool.
Bring a large saucepan of salted water to a boil. Add the sugar snap peas and cook until bright green and almost tender, 3 to 4 minutes. Remove with a slotted spoon and let cool.
Bring the water to a boil again, add the asparagus and simmer until almost tender, 3 to 4 minutes. Strain and let cool.
Place the shallots in a large serving bowl and add the lemon juice. Let sit 5 minutes. Add the remaining 1 ½ tablespoons extra virgin olive oil, lemon-scented olive oil and lemon zest. When you are ready to serve, add the sugar snap peas, asparagus, spring onions and pea shoots. Toss together. Add the toasted bread, crumbled goat cheese and spearmint and toss very gently. Serve immediately.