Spring Panzanella Salad with Lemon Garlic 

Don’t wait until summer to enjoy your panzanella salad, swap out the traditional veggies with asparagus, sugar snap peas, scallions and more! This salad has so much depth with the lemon garlic soaked bread and cheese and pairs well with almost any protein for a complete meal. The variety of textures and flavors will have you scrapping your plate!

Makes 4 servings 
 

WHAT YOU NEED

• 1/2 large ciabatta loaf or 1 small baguette 
• 1/4 cup olive oil 
• coarse salt and fresh ground pepper 
• 1 bunch asparagus, trimmed and cut into 2 inch lengths 
• 2 cups sugar snap peas, trimmed, halved 
• 2 small cucumbers, halved and sliced
• 2 cups baby arugula
• 4 scallions, thinly sliced
• 1/4 cup fresh mint leaves 
• 4 ounces pecorino cheese, shaved 
• 1/2 cup Tessemae's Lemon Garlic 

WHAT YOU DO

1. Preheat oven to 375. Tear ciabatta into pieces, about 1 inch each and pile on a large rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Bake until bread is golden brown and crispy, 10- 15 minutes. 
2. On another large rimmed baking sheet, toss asparagus with 2 tablespoons Lemon Garlic. Place in oven with croutons and roast until tender, about 10 minutes. 
3. In a large bowl toss croutons, asparagus, snap peas, cucumbers, arugula, scallions, mint leaves and pecorino. Add Lemon Garlic and toss to combine.