Spring Panzanella Salad

Ingredients:

Croutons:

• Half of a Sourdough Loaf (9 oz | 250g)
• 1/4 Cup (50g) Olive Oil
• 1 Tsp Italian Seasoning
• 1/2 Tsp Garlic Powder, Salt & Pepper

Lemon Date Vinaigrette:

• 1/4 Cup (46g) Red Wine Vinegar, Apple Cider Vinegar or Balsamic Vinegar
• 1 Tbsp Date syrup
• 1 Tbsp Dijon Mustard
• 1 Tbsp Lemon Juice
• Zest of 1 Lemon
• 1 to 2 Cloves of Garlic, grated or finely chopped
• 1/4 Tsp Each Salt & Pepper, or to taste
• 1/2 Tsp Italian Seasoning
• 1/4 Cup (50g) Olive Oil

Salad:

• 1 Head of Butter Lettuce
• 1 Cup (145g) Sweet Peas or English Peas (eaten raw or blanched)
• 3 to 4 Red Radish, thinly sliced
• 1/2 Cup (60g) Salted Roasted Pistachios
• 8 Oz (227g) Fresh Burrata
• 3 Tbsp Mint, roughly torn
• 2 Tbsp Chives, chopped

How to:

Croutons:

1. Preheat oven to 400oF (204oC) and line a baking sheet with parchment paper. Set aside.
2. Tear or cut sourdough loaf into 1 inch (2.6cm) pieces.
3. In a medium sized bowl, combine olive oil, Italian seasoning, garlic powder, salt and pepper. Add sourdough pieces and mix until evenly coated.
4. Transfer to prepared baking tray and bake until golden, flipping them half way through. About 15 to 18 minutes.

Dressing:

1. Whisk together vinegar, date syrup, mustard, lemon juice, lemon zest, garlic, salt, pepper, and Italian Seasoning in a medium bowl. Slowly drizzle in oil, while whisking constantly.

Salad:

1. Assemble salad and croutons in a large bowl and toss with Lemon Date Vinaigrette. Enjoy!

Serves 4

Short Stack Kitchen for D'vash Organics