Spring Panzanella Salad PrintSpring Panzanella Salad Yield: 1/2 gallon This recipe is a good base, but don't feel like you have to use all the produce in it. See what spring vegetables look good at your local farmer's market or produce stand and use those. Ingredients1 quart rosemary croutons 1 cup cucumber, half moon 1/2 cup grape tomato, halves 1/2 cup fennel, thinly sliced 1/2 cup sweet onion, thinly sliced 1/2 cup castelvetrano olives, halves 1/2 cup asparagus, 1" pieces, blanched 1/2 cup peas 1/2 cup green beans, blanched 1/2 cup radicchio, shredded 1/2 cup citrus vinaigrette 1/2 cup ricotta salata, gratedInstructionsCombine all ingredients in a large bowl. Taste and adjust seasoning with salt.3.1http://emulsifiedfamily.simpleseasonallocal.com/recipes/salads/spring-panzanella-salad/http://emulsifiedfamily.simpleseasonallocal.com/wp-content/uploads/2014/02/Emulsified-Family-logo-website.png Submit a Comment Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Receive Email Notifications? no, do not subscribe yes, replies to my comment yes, all comments/replies instantly hourly digest daily digest weekly digest Or, you can subscribe without commenting.