Recipe: Panzanella Salad With Asparagus & Smoked Salmon

Photo courtesy of @ maisonorphee on Instagram

This smoked salmon panzanella is a true explosion of flavours and textures, from crunchy bread croutons, soaked in a vinaigrette made with Dijon mustard, extra virgin olive oil, and apple cider vinegar, crisp cucumbers, smoked salmon and fresh asparagus for crunch.

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Makes 4 servings.

Nutrition Facts: 471 calories, 21 g fat, 54 g carbohydrates (16 g sugar, 4 g fibre), and 19 g protein.

Now, pair this with a strawberry mojito mocktail.

Ingredients

  • 4 slices of sourdough bread, cut into large chunks
  • ¼ cup extra-virgin olive oil, divided (Try Maison Orphée Extra Virgin Olive Oil.)
  • Salt and pepper, as desired
  • 1 tbsp dijon mustard (Try Maison Orphée Dijon Mustard.)
  • 1 tbsp apple cider vinegar (Try Maison Orphée Apple Cider Vinegar.)
  • 2 tbsp honey
  • Fresh dill, chopped, as desired
  • Zest from 1 lemon
  • 1 bunch (250g) asparagus, cut into 1-inch pieces
  • 5 radishes, sliced
  • 3 Lebanese cucumbers, sliced
  • Handful of arugula sprouts
  • 1 package (150 g) smoked salmon, cut into 1-inch pieces
  • ½ cup crumbled feta cheese

The salad recipe for people who don’t like salads.

Instructions

  1. Preheat the oven to 220°C (425°F).
  2. Lay out bread on a baking sheet. Brush with olive oil, then season with salt and pepper. Bake for 10 to 12 minutes, until golden and crispy.
  3. In a bowl, mix the Dijon mustard, apple cider vinegar, honey and remaining olive oil. Add chopped fresh dill and lemon zest, then whisk well to combine well.
  4. Bring a pot of water to a boil. Add asparagus and cook for 2 to 3 minutes, until tender but still crisp. Drain immediately and transfer to a bowl of ice water to stop the cooking and preserve their colour.
  5. In a large bowl, combine the crispy croutons, asparagus, radishes, cucumbers, smoked salmon, arugula sprouts and crumbled feta cheese.
  6. Dress the salad. Pour the vinaigrette over the mixture and gently toss all ingredients.
  7. Serve or divide for meals for the week.

Recipe courtesy of Maison Orphée, edited by FLEETSTREET.