Spring Panzanella with Asparagus

Published: Mar 20, 2012

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Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes.

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Yields:: 8
Total Time:: 45 mins

Ingredients

4 large eggs
4 slice peasant bread
1/4 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
2 lb. fat asparagus
1/4 c. red wine vinegar
salt
Freshly ground pepper
2 c. packed young mustard greens or chicory
1/2 small red onion
1/4 lb. ricotta salata
1 watermelon radish or 2 large red radishes

Directions

1. Step 1Preheat the oven to 350 degrees F. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.
2. Step 2Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.
3. Step 3Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise.
4. Step 4In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion, and cheese. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve.
  
  Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.