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Erin’s Spring Panzanella with Fresh Peas and Fennel
from Cookie + Kate

Name: Erin’s Spring Panzanella with Fresh Peas and Fennel
Prep time: 15M
Cook time: 12M
Total time: 27M
Ingredients: 2 cups bite-sized cubes of crusty whole grain bread; 1 tablespoon olive oil; ¼ teaspoon sea salt; Freshly ground black pepper; 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; 2 tablespoons olive oil; ½ teaspoon lemon zest; 2 tablespoons lemon juice (about 1 medium lemon, juiced); 1 teaspoon Dijon mustard; 1 to 2 teaspoons honey or maple syrup or agave nectar, to taste; 1 clove garlic, pressed or minced; ⅛ to ¼ teaspoon salt, to taste; Freshly ground black pepper, to taste

Ingredients

You need 17 Ingredients

Freshly ground black pepper, to taste

⅛ to ¼ teaspoon salt, to taste

1 clove garlic, pressed or minced

1 to 2 teaspoons honey or maple syrup or agave nectar, to taste

1 teaspoon Dijon mustard

2 tablespoons lemon juice (about 1 medium lemon, juiced)

½ teaspoon lemon zest

2 tablespoons olive oil

2 to 4 tablespoons sunflower seeds, to taste

1 cup pea shoots, optional

1 cup fresh shelled peas

1 cup thinly sliced fennel

3 cups arugula or spinach, roughly chopped

Freshly ground black pepper

¼ teaspoon sea salt

1 tablespoon olive oil

2 cups bite-sized cubes of crusty whole grain bread

Steps

Showing 1 out of 3 Steps

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.

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Cookie + Kate