Sunday, March 22, 2015

Panzanella Primavera for #SundaySupper

I love Spring, especially the produce. It's so fresh and hopeful. So, when I saw that the #SundaySupper crew was celebrating with a Spring Fling, I was in. Immediately. I wanted to showcase some of the beautiful Spring produce that we can get at this time on California's central coast in a Spring-y version of panzanella, a traditional Italian bread salad.


It was the first week of our CSA plus we spent the day at a different farm today. So, it was the perfect time for me to make this Panzanella Primavera. I had fresh green garlic, asparagus, and fennel; our Meyer lemon tree is going crazy, so we're swimming in those gorgeous, fragrant citrus. Pronto al tavolo!

Ingredients

  • 2 C cubed bread
  • 1 T butter
  • 1 t olive oil + more for drizzing
  • 1 green garlic stalk, trimmed and thinly sliced
  • 1 C asparagus cut into 1" pieces
  • 1 small fennel bulb, shaved on a mandolin
  • 1/2 C fresh parsley, chopped
  • zest of one organic Meyer lemon
  • freshly ground salt
  • freshly ground pepper
  • 1 t freshly squeezed lemon juice


Procedure
In a large flat-bottom skillet, melt butter in a splash of olive oil. Add in your green garlic and saute until fragrant and beginning to soften. Toss in the bread cubes and cook until toasted and crisp. Stir in the asparagus and cook for a minute or two until the color brightens. Fold in the shaved fennel and 1/4 C parsley. Cook quickly till the fennel is just wilted.

Plate your panzanella. Sprinkle with the remaining parsley, lemon zest, freshly ground salt, and freshly ground pepper. Drizzle with olive oil and lemon juice.

Serve immediately.


What the rest of the crew brought to the Spring Fling...
Beverages
Appetizers
Sides
Entreés
Desserts
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26 comments:

  1. Now that is one awesome salad!

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  2. Looks awesome Cam and I am so jealous that your CSA is already open.....I have to wait until June....sigh.....

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    1. Dare I mention that our CSA is year-round? It's bi-weekly during the winter, but our farmers markets are year-round, so I can always find something fresh and locally-grown.

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  3. This looks delicious! A great Spring addition to the table.

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  4. LOVE the idea of a spring panzanella! It looks divine!

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  5. This is such a great salad. It celebrates spring and is hearty enough for a meal!

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  6. Panzanella salad is so versatile!! Love the spring twist!

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  7. I love a panzanella salad and it is perfect for spring with the asparagus!

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  8. I love the idea of a spring version of panzanella! Thank you for sharing and showing off California's bounty! :)

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  9. I love the sound of this salad. Asparagus is my favourite vegetable so when it is in season I go a little crazy over it. Need to give this a try.

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  10. California vegetables are a little ahead of what we have here in Canada ... but this gives me something to look forward to!

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  11. I love panzanella salads, there so versatile and this one looks wonderful!

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  12. Love lovely salad!! Sounds soooo good!

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  13. Diana @DandelionGreensBlogMarch 23, 2015 at 12:37 PM

    Wow, jealous that you have a lemon tree :-) And what a lovely combination of flavors... especially love the fennel!

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  14. You know, I've never had panzanella salad before. I've gotta try it!

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  15. I love this delicious variation on Panzanella!

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  16. Panzanella is one of my favorite salads in the whole world. I make them year round with whatever is fresh. This is a wonderful Spring dish!

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  17. You had me at panzanella!

    -Julie @ Texan New Yorker

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  18. Full on delish! I can't wait to make this for a Summer gathering. I know my guests will LOVE it!!

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  19. I love the concept of this dish. Looks delicious!

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  20. I don't know why, but panzanella salads have always weirded me out. Bread - good. Veggies - good. Especially asparagus! I just might have to give yours a try, Cam.

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