Erin's Spring Panzanella with Fresh Peas and Fennel

Name: Erin's Spring Panzanella with Fresh Peas and Fennel
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 2 cups bite-sized cubes of crusty whole grain bread; 1 tablespoon olive oil; ¼ 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; ½ 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; ⅛ to ¼ teaspoon salt, to taste; Freshly ground black pepper, to taste

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 servi...

⏱ 27 menit 🔨 Persiapan 15mnt 🔥 Masak 12mnt 📊 Sedang 🍽 2 porsi 👁 50

Erin's Spring Panzanella with Fresh Peas and Fennel

Langkah-langkah

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.

Nutrisi per porsi

355kcal

💰 Estimasi Harga

Total Bahan
Rp 4.800

Per Porsi
Rp 2.400/porsi

🏠 Lebih Hemat
~Rp 9.600 dari beli jadi!

📋 Rincian Harga Bahan (6% bahan terdeteksi)

Bahan	Jumlah	Subtotal
bite-sized cubes of crusty whole grain bread	2 cups	-
olive oil	1 tablespoon	-
¼ teaspoon sea salt	-	-
Freshly ground black pepper	-	-
arugula or spinach	3 cups	Rp 4.800
thinly sliced fennel	1 cup	-
fresh shelled peas	1 cup	-
pea shoots	1 cup	-
to 4 tablespoons sunflower seeds	2	-
olive oil	2 tablespoons	-
½ teaspoon lemon zest	-	-
lemon juice	2 tablespoons	-
Dijon mustard	1 teaspoon	-
to 2 teaspoons honey or maple syrup or agave nectar	1	-
garlic	1 clove	-
⅛ to ¼ teaspoon salt	-	-
Freshly ground black pepper	-	-

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