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Green Panzanella Salad with Roasted Asparagus

Green Panzanella Salad with Roasted Asparagus

This Green Panzanella Salad features a bevy of vegetables, bococcini, and a whole lot of bread. Coated in a creamy pesto avocado dressing, this is a salad that eats like a meal.
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course, Salad
Servings 4

Ingredients
  

Avocado Dressing

  • 100g (3.5oz) chopped walnuts
  • 2 cloves garlic peeled
  • ¼ cup fresh tarragon tightly packed
  • ¼ cup fresh dill tightly packed
  • ¾ tsp kosher salt
  • ¼ cup olive oil
  • 1 avocado diced
  • 1 lemon juiced
  • ½ cup water
  • ½ cup Grana Padano shredded

Green Panzanella

  • 1 loaf multigrain ciabatta cut into 1" cubes
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 1 bunch fresh asparagus wooden ends removed, cut into thirds
  • 4 large eggs room temperature
  • 1 head frisée torn into bite-sized pieces
  • 1 (200g, 7oz) tub bocconcini drained
  • 100g (3.5oz) cup pitted green olives
  • 125g (4.4oz) sugar snap peas
  • 2 large heirloom tomatoes cut into wedges
  • sage flowers for sprinkling, optional

Instructions
 

For the Dressing

  • Place the walnuts, garlic, tarragon, and dill in a large food processor. Blitz until the mixture resembles mulch.
  • Add the salt and blitz again while streaming in the olive oil. When the pesto comes together, stop the food processor and add the avocado. Blitz again while streaming in the lemon juice and water. Blitz until smooth and creamy. Transfer to a bowl, cover, and refrigerate until ready to serve.

For the Salad

  • Preheat the oven to 400°F. Place the bread on a large baking sheet and drizzle it with half of the olive oil and sprinkle it with half of the salt. Set aside.
  • On a separate baking sheet lined with parchment paper, arrange the asparagus in an even layer. Drizzle with the remaining olive oil and sprinkle with the remaining salt.
  • Transfer the bread and asparagus to the oven and roast for 15 minutes, rotating the pans once half-way through. Take both out of the oven and set them aside.
  • While the asparagus and the bread are in the oven, boil the eggs. Fill a small saucepan with water and bring it to a boil. Using a slotted spoon, lower the eggs into the water and reduce the heat until the water reaches a spirited simmer.
  • Cook the eggs for 7 minutes then take the pan off of the heat. Transfer the eggs to an ice bath and let sit for 10 minutes. Once the 10 minutes have passed, peel the eggs and cut them into quarters. Set them aside.
  • In a large bowl place the toasted bread, frisée, asparagus, boccocini, green olives, and sugar snap peas. Pour half of the Avocado Pesto Dressing on top and toss to coat.
  • Divide the salad amongst four bowls and top with egg and tomato slices and finish with a sprinkling of sage flowers, if using. Serve immediately.
Keyword asparagus, avocado, bocconcini, eggs, panzanella, pesto, tomatoes