Ingredients
Ingredients- 2 pound medium asparagus
- 1/2 cup freshly chopped basil leaves
- 8 tablespoons extra-virgin olive oil, divided
- Sea salt, preferably gray salt and freshly ground black pepper
- Panzanella Croutons, recipe follows
- 2 cups fresh or frozen English peas, boiled until tender and drained
- 1 cup thinly sliced green onion or spring onion
- 3 tablespoons plus 1 teaspoon fresh lemon juice, divided
- 1/2 head radicchio, ribbon-cut, soaked, drained, and dried
- 2 cup whole baby spinach leaves or arugula
- Wedge ricotta salata cheese
- 1/2 cup unsalted butter
- 12 cups crust-free cubed day-old bread (1/2-inch cubes)
- 3/4 cup finely grated Parmesan
- 1/2 cup unsalted butter
- 12 cups crust-free cubed day-old bread (1/2-inch cubes)
- 3/4 cup finely grated Parmesan
- Yield: 4 to 4 1/2 cups
Description
Cooking Channel Serves Up This Spring Panzanella Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.
Cooking Channel
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