Fox Recipe Box: Spring Vegetable Panzanella Salad

CLEVELAND, Ohio (WJW) — Spring is the season of salads and Chef Pam Goodman from Big Eagle Market District shares a recipe for a Vegetable Panzanella Salad that’s bursting with crisp veggies and chunks of bread. To get the total recipe go to www.fox8.com and look underneath Morning Present Fox Recipe Field.
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Big Eagle/Chef Pam’s Spring Panzanella Salad

For the salad:

4 oz. prosciutto, thinly sliced

2 Tbsp olive oil

3 cups day-old nation bread, cubed

1 lb. asparagus, sliced into 1-inch items

1 cup inexperienced peas

2 cups greens (child romaine, spinach, curly endive, and so forth.)

2 Tbsp chives, chopped

¼ cup pepitas

½ cup shaved Parmesan cheese

4 eggs, hardboiled or poached

Salt and pepper to style

For the dressing: Dijon French dressing

1tsp minced garlic

1tsp minced onion

1tsp tarragon

2 tsp Dijon mustard

½ cup Champagne vinegar

2 cups olive oil

Salt and pepper to style

Directions

1. In a big sauté pan, prepare dinner the prosciutto over medium warmth till it’s crispy. Take away the prosciutto from the pan, and let it drain on paper towels.

2. Warmth 1Tbsp of olive oil in the identical pan and add the bread cubes. Cook dinner, stirring regularly till they’re a pleasant golden brown colour (Add extra oil, 1 Tbsp at a time if essential). Place the bread cubes in a big bowl and put aside.

3. Warmth one other 1Tbsp of olive oil in the identical pan and add the asparagus. Season with salt and pepper. Cook dinner for about 10 minutes, or till the asparagus is crisp/tender and the outsides are evenly charred in some locations. Add the peas and toss till heat. Place the veggies into the bowl with the bread cubes, and let it cool barely. Wipe out the sauté pan, and add the pepitas. Stir regularly till they’re evenly toasted. Put aside.

4. In the meantime, make the salad dressing. In a small bowl, mix the garlic, olive oil, Worcestershire sauce, Tabasco sauce, lemon juice, and pepper. Style and modify as wanted.

5. When the bread-veggie combination has cooled a bit, add the greens and chives. Toss the salad with the dressing and blend to coat nicely. Garnish with pepitas, Parmesan, and eggs (for a facet, use sliced hardboiled eggs. For a fundamental meal, serve massive parts of the salad with a runny, poached egg.).

Serves 4 as a meal, 6 as a facet