Friday, June 1, 2012

Growing Along

As we slept ... rain
Cleanse the sky; drench the earth
Excited are the plants, and I

Whole Wheat Panzanella Salad – yields 6 servings

3 cups of cubed whole wheat bread
1-cup freshly shelled peas
1 hot house cucumber - 3/4” diced
1 small red onion - sliced thinly
3 celery stalks - 3/4” diced
5 scallions - diced
1-cup sorrel - washed and roughly chopped
3-cups arugula - washed and roughly chopped
2 garlic cloves – crushed to a pasted
1/2-cup champagne vinegar
3/4-cup extra virgin olive oil
Freshly ground pepper and salt to taste
2 tablespoons pine nuts - toasted

Spread the bread cubes on a baking tray and dry out in a 250-degree for 5 to 10 minutes. Do not allow the bread cubes to develop too much color
Toss all ingredients together.  Let the sale sit for at least a half hour.  If you want you can assemble the components of the salad up to 24 hours. 

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