From Cookie and Kate
Erin's Spring Panzanella with Fresh Peas and Fennel
- Time
- 27 min
- Makes
- 2
- Ingredients
- 17
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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
Nutrition · per serving
- Calories
- 355 kcal
- Fat
- 15.6 g
- Fiber
- 6.8 g
- Sugar
- 4.8 g
- Sodium
- 415.5 mg
- Protein
- 9.4 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 44.3 g
- Saturated fat
- 2.1 g
As published by Cookie and Kate.
The method
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