Fresh panzanella recipe for springtime! Panzanella is a traditional Tuscan salad. This spring green version features fresh peas, pea shoots and fennel. If you intend to have leftovers, I suggest storing the greens and croutons separately from the rest and tossing it all together just before serving. Recipe yields 2 generous portions or 4 side salads.
Recipe adapted from The Easy Vegetarian Kitchen by Erin Alderson.
Make it vegan: Simply use maple syrup or agave nectar instead of honey.
Make it gluten free: Use some great gluten-free bread in place of the whole grain bread.
Recipe from Cookie and Kate: https://cookieandkate.com/spring-panzanella-recipe/