Panzanella might be my favourite type of salad and this spring version definitely helps it rank high on the list. In-season asparagus gets paired with peas and homemade croutons, then tossed in a simple, yet extremely delicious, red wine vinaigrette and finished with lots of parmesan. Optional, but highly recommended, to serve this with some roasted salmon!
Equipment
Here’s everything you need to make this spring panzanella salad with roasted salmon:
- chef’s knife
- cutting board
- sheet pan
- large bowl
- medium pot
- grater/zester
- whisk
- colander
Get the full ingredients list and instructions below!
Cooking Tips
- Ice bath, optional. When blanching asparagus, it’s usually recommended to dunk the cooked stalks in an ice bath to stop cooking and keep things crisp and fresh. This is great if you have time and energy, but sometimes I read that step in a recipe and just can’t be bothered. That’s why I give the option to grab frozen peas and use their temperature to help cool down the asparagus and get the same result. Get the full instructions below!
- Fresh or frozen peas? I prefer frozen because I know my go-to brand is local and packed at peak freshness. That said, fresh peas are always delicious and a real treat when you can find them in-season and already out of the shell.
- A good red wine vinaigrette might be one of life’s greatest pleasures. But that usually depends on the quality of your vinegar. When shopping for red wine vinegar, look for something in a glass bottle, preferably a brand that states the grape variety it’s made from (Valpolicella is a nice one!) with adjectives like unfiltered and unpasteurized. On that last note, cloudiness at the bottom of a bottle is a good indicator that the vinegar is alive and still evolving — like kombucha, or fine wine! Once you’ve bought a good bottle, store it in a dark and cool place to make sure it lasts.
Ingredients
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper. Then fill a medium pot with water, season with 2 tbsp salt and bring to a boil.
- Tear 1/2 baguette into bite-sized pieces and transfer to the lined baking sheet. Cover in 1/4 cup olive oil and a pinch of salt. Toss to coat and bake for 15-20 minutes, tossing halfway, or until light golden and crispy. Keep a close eye on them in the last 5 minutes to avoid burning.
- Meanwhile, in a large bowl add 3/4 cup olive oil, 1/4 cup red wine vinegar, the zest and juice of 1/2 lemon, a pinch of salt and a few cracks of black pepper. Whisk until emulsified. Transfer salmon fillets to a plate and cover with a pinch of salt and 4 tbsp of the dressing you just made. Set aside to marinate.
- Remove the baguette croutons from the oven and set aside to cool for a minute. But leave the oven on at 400°F. While the croutons cool, trim the woody ends of 450g asparagus and cut the remaining stalks into 1-inch pieces. Then, chop enough herbs to fill 1 cup. Add 1 cup frozen peas to a colander and place it in the sink. When the croutons are cool to the touch, add them to the bowl with the dressing and toss to coat. Set aside.
- Add the salmon fillets, and any marinade left on the plate, to the baking sheet the croutons were just on. Bake for 10 minutes, or until flaky.
- Back in the pot, the water should be boiling. Add the cut asparagus and turn off the heat. Let cook for 2-3 minutes, or until bright green and tender. Once cooked, pour the hot water with the asparagus over the frozen peas in the colander. Toss, then run under cold water until cool to the touch. Shake to remove any excess water, then add to the bowl with the croutons.
- To the bowl also add 1 cup chopped fresh herbs and 1/4 cup grated parmesan. Toss one more time to coat then test the salad for seasoning. By now the salmon should also be done. Serve it alongside the salad and enjoy!