Spring Panzanella Salad
Preheat oven to 375 Cube bread and toss with olive oil, salt and pepper Bake for 12 minutes, until crisp Create a salad with fresh spinach, spring peas, fennel
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Serving bowl
Ingredients
- Pane Italiano bread from The Rustik Oven
- 1 tbsp. olive oil
- ¼ tsp. salt
- ¼ tsp. pepper
- Spinach
- Spring peas
- Fennel
- Pea shoots
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