Summer Veggie Panzanella Salad
  • 1/2 lb. sunflower seed or other seeded breadcut into small cubes
  • 1 1/2cups fresh or frozen English peas
  • 1/2cup EVOO
  • 1/8cup champagne balsamic
  • 1/8cup grapefruit balsamic
  • 2 Tbsp. chopped dill or lemon thyme leaves
  • 2 tsp. finely minced shallot
  • salt and pepper to taste
  • 1 tsp. good mustard such as Kozlick’s or Edmond Fallot
  • 4cups Persian cucmbersabout 3thinly sliced
  • 1/2 lb. very thin asparagusstems peeled, cut into 1/2 pieces
  • 2 medium tomatoes cut into small piecesseeds removed
  • 1cup sunflower sprouts or adzuki sprouts
  • 3 Tbs. sunflower seeds or our favorite pumpkin seeds from Stony Brook Farms
  1. Preheat oven to 375, then bake bread cubes on cookie sheet for about 10 minutes or until golden brown. Set aside to cool.
  2. Blanch the peas and asparagus in for 2 minutes in a small to medium pot of boiling, salted water. Drain and immediately plunge peas and asparagus in a bowl of ice water. This stops the cooking and preserves the beautiful green color. Drain well and dry thoroughly.
  3. Whisk the EVOO, vinegars, herbs, mustard and shallots with salt and pepper to taste. Add the asparagus, tomatoes and peas to dressing and coat well. Place croutons on each plate, add the dressed peas, tomatoes and asparagus, then top with sprouts and pumkin or sunflower seeds.