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Peachy Panzanella Salad

The Kids' Table
Chicago, IL

Seasonal
Salads
Summer

This recipe makes a small sample serving (just like we make at the market) and for the purposes of making it for 2-3 people, multiply by 8
Ingredients:
  • 1-2 ripe raspberries
  • 1-2 slices of fresh peach
  • 1 mint leaf
  • 1/2 t oil
  • 1/4 t honey
  • 3-4 croutons (to make croutons, pre-heat oven to 375F, cube stale bread, drizzle olive oil over cubes and a sprinkle with salt and pepper,  lay the cubes out flat on a baking tray and bake for 10 minutes, or until the edges are browned and crispy, flipping half way through) 

Directions: 

Mash berry in bowl, dice peach and add to bowl. Tear mint leaf into bowl. Drizzle with honey and oil. Mix well. Add croutons, mix to coat and enjoy!


Peaches & raspberries courtesy of Mic Klug Farm

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