Spring Panzanella with Creamy Avocado Pesto
I survived the hardest semester of my life. Seriously, this time last week I was an angry sad person hating the decision I'd made two years ago to do this whole grad school thing. Things are a bit better now. I found my way back into the kitchen and even made it to yoga tonight. Also, I've become increasingly aware of a feeling of airiness around my shoulders!
It wasn't until around this time last year that I first made a panzanella. I remember thinking whoever thought it was a good idea to take massive amounts of cubed bread, toss it into salad, and call it dinner was freaking genius. This panzanella is filled with spring vegetables and herbs. It's bright and green and somehow both hearty and light. I'm pretty obsessed.
Serves 4-6
For the Vegetables:
1 head cauliflower
1/4 cup olive oil, divided
1/4 - 1/2 teaspoon red pepper flakes
1 bunch asparagus
juice of half a lemon
1 large garlic clove, minced
1 bunch sugar snap peas, ~ 12oz, trimmed
1/2 cup of peas
2-3 green onions, thinly diced
For the Croutons:
1 multigrain baguette
2 garlic cloves
2-3 tablespoons olive oil
For the Pesto:
1 cup fresh basil
1/2 cup fresh mint
1/2 cup walnuts
2 garlic cloves
1/4 cup olive oil
3 tablespoons lemon juice
1 medium avocado
1/2 teaspoon salt
Preheat the oven to 425 degrees F. Cut the cauliflower into bite size florets and toss with 2 tablespoons of olive oil, 1/4 teaspoon salt, and red pepper flakes (I used 1/2 teaspoon for medium spiciness, but feel free to use less). Lay the cauliflower onto a bake sheet lined with parchment paper.
Meanwhile, trim and discard the tough ends of the asparagus then cut into 1 inch pieces and toss with 1 tablespoon olive oil, lemon juice, garlic, and salt + pepper. Place the asparagus on a second sheet pan lined with parchment paper.
Roast the cauliflower for 45-50 minutes until lightly browned on the edges. In the last 15 minutes of cooking, toss the cauliflower, then add the sheet pan of asparagus to the oven. In the last 5 minutes of cooking, toss the snap peas with the asparagus and along with the remaining tablespoon of olive oil and pinch of salt.
While the vegetables are cooking, prepare the croutons. First, cut the baguette into one inch cubes. In a large saucepan over medium heat toss the croutons, olive oil, garlic, and a generous sprinkle of salt. Cook until the croutons are lightly browned on the edges, tossing regularly, about 10 minutes.
Lastly, prepare the pesto by combining the basil, mint, walnuts, garlic, lemon juice, avocado and salt into the bowl of a food processor. Puree the mixture until smooth while drizzling in the olive oil. Adjust to taste.
In a very large bowl (seriously, like the largest bowl you have), combine the roasted vegetables, croutons, peas, green onions, and the pesto (I start with about half of the pesto then add more accordingly) and toss. Let sit for 5 minutes or so then serve!
Notes: Refrigerate any leftovers, then an hour or so before eating let it come to room temperature. It will not be good microwaved, but tastes surprisingly great eaten at room temperature on Day 2.