Panzanella Salad
This salad literally puts a SPRING in our step!!
Adapted from Molly Baz's Spring Panzanella
1 garlic clove
2 lemons
6 tbsp Drizzle
2 tbsp Sizzle
¼ cup buttermilk
Kosher salt and ground pepper
English cucumber, cut into 1-2" pieces
4 scallions, thinly sliced
2 cups of sugar snap peas, thinly sliced
2 1"thick slices country-style bread
1 bunch of asparagus, trimmed
4 oz feta
Instructions
Active Time: 10 Minutes
Full Time: 15 Minutes
Finely grate garlic and the zest of 1 lemon into a large bowl. Halve both lemons and squeeze their juice into the bowl. Add buttermilk and Drizzle, whisking to combine. Season with salt and pepper.
Add cucumbers, scallions, and peas to the dressing. Toss to combine. Set aside while you cook bread and asparagus.
Add Sizzle to a skillet on medium heat, place the 2 slices of bread next to each other. Cook for about 5 minutes, or until crispy and golden-brown on one side. Flip and cook on the other side until lightly fried, about 2 minutes. Transfer to a plate.
Add asparagus to the skillet, increase heat to medium-high. Cook for about 3 minutes or until bright green, and crispy-tender.
Tear up the cooked bread into 1½" pieces and add to the salad along with the cooked asparagus. Toss to evenly coat. Season with salt and pepper, as needed. Add herbs, feta, and top with extra Drizzle. Enjoy!
