Spring Panzanella

I love, love, love a simple summer panzanella with fresh cherry tomatoes. I wanted to find a way to enjoy this deliciousness all year round. The seasons freshest vegis and herbs work so well with this simple vinaigrette, toasted bread cubes and hearty beans, that I think I may have found a new love.

Spring Panzanella
serves 4

1/2 loaf day-old French bread, cut into 1” cubes
4 T olive oil
salt and pepper, to taste
1 small bunch asparagus, tough ends trimmed
1 medium leek, sliced thin
1/2 small red onion, chopped
1 15.5-oz can cannellini beans, drained and rinsed
1 c wild arugula (or other spring greens)
1 T fresh mint leaves, chopped
2-3 T fresh basil leaves, chopped
2 cloves garlic, minced
1/3 c olive oil
1/4 c white wine vinegar

Arrange bread cubes on a baking sheet in a single layer. Drizzle with 4 T olive oil and season generously with salt and pepper. Broil 2 minutes, turn, and broil an additional minute, until golden brown. Let cool.

Bring a small saucepan of water to a boil and add asparagus. Boil one minute, drain and run under cold water to stop cooking. Chop into 1” pieces and transfer to a large serving bowl. Add bread cubes, leek, red onion, beans, arugula, mint, basil and garlic. Toss with olive oil and white wine vinegar. Season to taste with salt and pepper.