Spring Panzanella Salad w/ Lemon & Herbs

VERDANT - BRIGHT - SUMMERY - COLORFUL - HERBY - SOPHISTICATED

That’s how Colu Henry describes her custom recipe, a bright, herby, crunchy, Italian-inspired Early Summer Panzanella. Colu designed this recipe to pair beautifully with our first wine — a savory, food-friendly Barbera Rosé. Cook her full recipe below.

BY: COLU HENRY

The recipe serves a group of four.

INGREDIENTS

Three 1-inch thick slices country bread or round peasant loaf, torn into 1- to 1½-inch pieces

¼ cup extra-virgin olive oil, divided, plus to taste

Kosher salt, to taste

Freshly ground black pepper, to taste

1 bunch asparagus, ends trimmed, sliced on the bias into 1½-inch pieces 

4 ounces snap peas, strings removed 

1 small fennel bulb, thinly sliced 

3 scallions, thinly sliced on the bias 

Zest and juice of 1 lemon (about 2 tablespoons)

2 ounces shaved Pecorino Romano (about 1 cup)

½ cup tender herbs such as tarragon, mint, and parsley, roughly chopped 

Flaky salt, to taste

DIRECTIONS

Preheat the oven 425˚ F.

Add the bread to a rimmed baking sheet and drizzle with 2 tablespoons of olive oil and season with salt and pepper, using your hands to toss until combined.

Place in the oven and bake, flipping the bread halfway, until golden brown and crispy, about 10 to 12 minutes. 

While the bread is toasting, bring a large pot of salted water to a boil over high heat. Once the water boils, add the asparagus and snap peas and cook until crisp-tender, about 2 minutes.

Drain the asparagus and snap peas in a colander and run under cold water. Pat dry with a towel. 

Add the croutons, asparagus, snap peas, fennel, scallions, lemon juice and zest, remaining 2 tablespoons of olive oil and season with salt and pepper. Toss gently to combine, adjusting the seasonings as necessary. 

Add the Pecorino Romano and herbs and gently toss to combine. Sprinkle with flaky salt and serve immediately.