Spring Panzanella

Because the Robbino loves bread salad and because it is the tail end of spring and because when I make bread salads these days I used the sourdough hoagie rolls from Safeway and if there are leftovers it makes the Robber so happy.

I liked this but next time I make it I will use a balsamic dressing instead of the red onion dressing, because the Robbino hates red onions and because I like to make him happy. Fortunately I was saavy enough to only put the dressing over half of the salad anyway.

Who knew white beans were so delicious?

From Smitten Kitchen:

http://smittenkitchen.com/2008/04/spring-panzanella/

Ingredients:

For the croutons:

1/4 C. olive oil

2 cloves garlic, finely chopped

6 C. day-old bread, crust removed, cubed

6 T. finely grated Parmesan, plus more for garnish

Salt and freshly ground black pepper

For the vinaigrette:

Half a red onion, finely diced

2 to 2 1/2 T. white wine vinegar

Juice of half a lemon

1/4 C. olive oil

1/2 tsp. Dijon mustard

For the salad:

4 large leeks

2 tsp. salt

1 lb. asparagus

1 19-oz can of white beans, rinsed and drained or 1 1/2 C. cooked white beans

Directions:

1. Preheat oven to 400°F.

2. Mix the bread cubes with the garlic, olive oil, parmesan, salt and pepper in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with salt and pepper. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

3. Mix the red onion with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining vinaigrette ingredients: olive oil and dijon. Set aside.

4. Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.

Without draining the cooking water (you will reuse it for the asparagus), transfer leeks to a bowl of ice and cold water to stop cooking, then pat the leeks dry with paper towels.

5. Break off tough ends of asparagus and cook it in the boiling water until crisp-tender, no more than three minutes if they’re pencil-thin, more if your asparagus is thicker. Transfer it to another bowl of ice water, drain and pat it dry.

6. Cut the leeks and the asparagus each into one-inch segments–the leeks will be especially slippery and prone to separating; hold firm and use a sharp knife! Place pieces in a large bowl and mix in beans and cooled parmesan croutons. Pour vinaigrette over and toss well. Season with salt and pepper.