Spring Panzanella Recipe | Michael Chiarello

Name: Spring Panzanella Recipe | Michael Chiarello
Ingredients: 2 pounds 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 cups 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

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Make this Spring Panzanella recipe at home with simple steps and standout results. Delicious every single time. Try the recipe tonight.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodnetwork.com.

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