Spring Panzanella

I realize that only small parts of the country are currently experiencing Spring-time weather.  Austin is on the verge of Summer for those parts.  I’m sad that Winter is over.  I feel like it only just arrived.  I suppose this is why I still don’t own riding boots (that and most aren’t designed for those of us that are barely 5’2”) and why I try to justify wearing cardigans throughout the summer. 

Winter leaving is bittersweet.  About this time every year, I am tired of the few seasonal vegetables and I long for a fresh, crisp salad, grilled corn, and watermelon.  Well, we aren’t quite there yet.  Even those of us in 80 degree weather are still in the middle of February.  I have noticed the first of the Spring-time veggies popping up at the market. I know they will only get sweeter as the rest of the world catches up.  As we all patiently wait for the sweet and delicate baby greens of Spring, this is a wonderfully rustic salad that will satisfy those cravings while we sit on the cusp of seasons.

Spring Panzanella

Adapted ever-so-slightly from Smitten Kitchen

For the croutons:
1/4 cup olive oil
3 cloves garlic, finely chopped
6 cups day-old bread, cubed
6 tablespoons finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper

For the vinaigrette:
Half a red onion, finely diced
2.5 T balsamic vinegar
Juice of half a lemon
1/4 cup olive oil
1/2 t Dijon mustard

For the salad:
3/4 lb french green beans
2 teaspoons salt
3/4 lb asparagus
1 19-ounce can of cannellini beans, rinsed and drained

Preheat oven to 400°F.

Fill large pot with water and bring to boil.

Mix the bread cubes with the garlic, olive oil, parmesan, salt and pepper in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with salt and pepper. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

Mix the red onion with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining vinaigrette ingredients: olive oil and dijon. Set aside.

Add green beans to boiling water, and cooking for about 5-7 minutes or until they reach desired tenderness.

Without draining the cooking water (you will reuse it for the asparagus), transfer green beans to a bowl of ice and cold water to stop cooking, then pat dry with paper towels. Break off tough ends of asparagus and cook it in the boiling water until crisp-tender, no more than three minutes if they’re pencil-thin, more if your asparagus is thicker. Transfer it to another bowl of ice water, drain and pat it dry.

Cut the green beans and the asparagus each into one-inch segments. Place pieces in a large bowl and mix in beans and cooled parmesan croutons. Pour vinaigrette over and toss well. Season with salt and pepper.

As a main course, serves 4.  As a side, serves 6.