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Spring Mix Panzanella
Serves 10
Panzanella is an Italian bread salad that’s typically made with summer tomatoes. Mom’s version is simplified with a spring green update.
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Ingredients
Salad
- 1 regular or gluten-free baguette, cut into 2 inch (5 cm) pieces
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) salt
- 8 cups (2 L) spring mix salad greens
- 1/4 cup (60 mL) grated Parmesan cheese (optional)
Dressing
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) red wine vinegar, plus more as needed
- 2 tsp (10 mL) grainy mustard or Dijon mustard
- 1 garlic clove, grated
- 1/4 tsp (1 mL) salt
Nutrition
Per serving:
- calories 238
- protein 6 g
-
total fat
14 g
- sat. fat 2 g
-
total carbohydrates
25 g
- sugars 2 g
- fibre 1 g
- sodium 440 mg
Directions
01
For salad, preheat oven to 400 F (200 C). Add bread pieces to large baking sheet and toss with oil and salt. Bake for 8 to 12 minutes, until bread is beginning to toast. Cool completely.
02
For dressing, in large salad bowl, whisk oil, vinegar, mustard, garlic, and salt to combine, and then add cooled bread and toss to coat. Add salad greens and cheese on top of bread and toss well to incorporate just before serving (you can transport salad greens and cheese on the bread, just don’t combine until serving time). Taste a piece of bread and lettuce and add a splash more vinegar if it needs some brightness. Serve.
