SPRING PANZANELLA

WITH FRESH PEAS AND FENNEL

Homemade croutons

2 cups bite-sized cubes of crusty whole grain bread

1 tablespoon olive oil

¼ teaspoon sea salt

Freshly ground black pepper

Salad

3 cups arugula or spinach, roughly chopped

1 cup thinly sliced fennel

1 cup fresh shelled peas

1 cup pea shoots, optional

2 to 4 tablespoons sunflower seeds, to taste

Dressing

2 tablespoons olive oil

½ teaspoon lemon zest

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 to 2 teaspoons honey

1 clove garlic, pressed or minced

⅛ to ¼ teaspoon salt, to taste

Freshly ground black pepper, to taste

Preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. On the baking sheet, toss the cubed bread with the olive oil, salt and pepper. Bake for 12 to 14 minutes, until crisp.

In a large serving bowl, combine the roughly chopped greens, sliced fennel, fresh peas (yep, they’re raw!), pea shoots and sunflower seeds.

Whisk together the dressing ingredients until emulsified. Drizzle the dressing over the salad mixture and toss to combine. Once the croutons have had a few minutes to cool down, toss those in as well and serve.

Adapted from The Easy Vegetarian Kitchen by Erin Alderson

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