Erin’s Spring Panzanella with Fresh Peas and Fennel
Author:Cookie and Kate
Prep Time:15 mins
Cook Time:12 mins
Total Time:27 minutes
Yield:2 to 4 salads 1x
4.5 from 2 reviews
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.
2 cups bite-sized cubes of crusty whole grain bread
1 tablespoon olive oil
1/4 teaspoon sea salt
Freshly ground black pepper
3 cups arugula or spinach, roughly chopped
1 cup thinly sliced fennel
1 cup fresh shelled peas
1 cup pea shoots, optional
2 to 4 tablespoons sunflower seeds, to taste
2 tablespoons olive oil
1/2 teaspoon lemon zest
2 tablespoons lemon juice (about 1 medium lemon, juiced)
1 teaspoon Dijon mustard
1 to 2 teaspoons honey or maple syrup or agave nectar, to taste
1 clove garlic, pressed or minced
1/8 to 1/4 teaspoon salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. On the baking sheet, toss the cubed bread with the olive oil, salt and pepper. Bake for 12 to 14 minutes, until crisp.
In a large serving bowl, combine the roughly chopped greens, sliced fennel, fresh peas (yep, they’re raw!), pea shoots and sunflower seeds.
Whisk together the dressing ingredients until emulsified. Drizzle the dressing over the salad mixture and toss to combine. Once the croutons have had a few minutes to cool down, toss those in as well and serve.
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.
▸ Nutrition Information
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