Recipe: Spring Vegetable Panzanella
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1 bunch fresh asparagus
12 cups 1-2 inch cubed bread
1 1/2 cups cherry or grape tomatoes
1 large Vidalia onion
1 bunch romaine lettuce
1 bunch fresh mint
1 1/2 cups cubed fresh mozzarella cheese
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
salt and pepper
As far as the asparagus goes, snap the lower, tougher ends off of those and then peel the longer parts if they are on the thicker side. Next, cut them crosswise into 1-inch long sections.
I'm using 12 large spears of asparagus today and I also want to peel 1 large Vidalia onion and then cut that in half from top to bottom, cut each half in half again through the circumference and then cut those crosswise into thin pieces.
Add a splash of olive oil to a large pan on the stovetop, add the onions and cook those for 4-5 minutes. Then add the asparagus and cook that for another 4-5 minutes and take the pan off of the heat.
Next, use a mixing bowl to combine 1/2 cup extra virgin olive oil with a scant 1/4 cup red wine vinegar. Add a little dollop of Dijon mustard, a pinch of salt and a pinch of red pepper flakes and whisk it up.
At this point you'll want to add the asparagus and onions to the bowl with the cubed bread, add the sliced tomatoes, cubed fresh mozzarella, chopped Romaine and fresh chopped mint. Finally, add the dressing and toss everything to combine.