Spring Panzanella Salad
The Kids' Table
Early summer has arrived at the market. What better way to celebrate than with some of the season’s freshest veggies, tossed with oven toasted croutons and a sprinkling of hand crafted cheese!
- 3 cups cubed whole wheat or multi-grain baguette (cut into 1/2" cubes)*
- 1-2 tbsp olive oil
- Few pinches salt and pepper
- 3 large radishes*
- 20 sugar snap peas*
- 1 1/2 tbsp mint*
- 1/2 oz Manchego Cheese (optional)*
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 large clove garlic
- 1/4 tsp salt
- 1/8 tsp pepper
Have your adult helper preheat oven to 400 degrees. Place cubed bread in a mixing bowl, drizzle with 1-2 tbsp olive oil and sprinkle with salt and pepper. Cover bowl with plastic wrap and shake to coat bread cubes. Place bread on a parchment lined baking sheet and bake, stirring occasionally, until lightly browned on the outside but still soft in the middle. This should take about 6-8 minutes. Remove from oven and allow to cool for 5 minutes.
With your adult helper, cut radish in half and thinly slice radishes into half moon shapes. Remove tips and "strings" from peas (strings are what hold the pea pod together) and cut into 1/2" pieces. Using scissors or your fingers, cut/tear mint into small pieces. Grate cheese if using.
Place bread radishes, peas, mint, chives, and cheese into a large mixing bowl. In a small bowl, combine dressing ingredients and whisk together. Drizzle dressing over salad ingredients and gently toss to coat.
Season salad to taste with additional salt and pepper if needed. Enjoy!
*Available at Green City Market