Put your leftover, about-to-go-stale sourdough to good use. Make croutons to toss with spring veggies and a lemony yogurt dressing for a fresh take on panzanella.
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- Yields:
- 6
- Total Time:
- 30 mins
- 8 oz.
sourdough bread loaf, torn into 1-inch pieces
- 4 tbsp.
plus 2 teaspoons olive oil, divided
- 8 oz.
asparagus, trimmed and cut into 1-inch pieces
- 3 oz.
sugar snap peas, sliced in half crosswise
- 3 oz.
snow peas, sliced crosswise into thirds
-
Kosher salt and pepper
- 2 tbsp.
Greek yogurt
- 1 tsp.
lemon zest
- 1 1/2 tbsp.
lemon juice
- 4 c.
baby arugula
- 1/4 c.
chives (sliced into 1/2-inch pieces)
- 1/4 c.
flat-leaf parsley leaves
- 1/4 c.
mint leaves, torn
Directions
-
- Step 1Heat oven to 400°F. On rimmed baking sheet, toss bread with 2 tablespoons oil and arrange in single layer. Bake until golden and toasted, 10 to 12 minutes.
- Step 2Meanwhile, heat 2 teaspoons oil in large skillet on medium. Cook asparagus and snap peas, stirring occasionally, until slightly charred and brighter in color, 2 to 3 min. Add snow peas and 1/4 tsp salt and cook, stirring occasionally, until just crisp-tender, 1 to 2 minutes. Transfer to large bowl.
- Step 3In small bowl, whisk together yogurt, lemon zest and juice, remaining 2 Tbsp oil, and 1/4 tsp each salt and pepper.
- Step 4Add bread to large bowl of sautéed vegetables along with arugula, chives, parsley, and mint; toss to combine, then toss with dressing.
NUTRITIONAL INFORMATION (per serving): About 225 calories, 11.5 g fat (1.5 g saturated), 6 g protein, 396 mg sodium, 24 g carbohydrate, 3 g fiber
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