Spring Green Panzanella

Spring Green Panzanella
Prep Time
10 mins
Cook Time
20 mins
Yield
4 servings
Recipe by: Brandi of Bran Appetit

Panzanella is a traditional Italian salad. Serve with your favorite vegetables, or add your favorite Italian cheese for a great flavor.

Make This Recipe

Ingredients

  • 4 Eggland's Best eggs, hard cooked
  • 5 cups cubed bread
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 leek, cleaned and sliced
  • 1/2 cup green onions, sliced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 1 cup broccoli, chopped

For Dressing:

  • 1 teaspoon garlic
  • 1 teaspoon Dijon mustard
  • 1 tablespoon vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup olive oil

Preparation

Hard-cook 4 eggs; cool completely and peel; chop and set aside.

Preheat oven to 350 degrees F.

Toss bread cubes with olive oil and salt; spread in a single layer on baking sheet.

Bake for 5-10 minutes or until bread is crispy and hot.

While bread is toasting, saute leeks in a large skillet over medium heat until leeks are soft; remove from pan and set aside.

In the same pan, add broccoli and cover; let broccoli cook for 5 minutes, stirring occaisonally; remove from pan and add to leeks.

Toss bread, leeks, broccoli, green onions, basil, parsley, and eggs together.

In a small bowl, whisk together garlic, dijon mustard, vinegar, lemon juice, lemon zest and olive oil; mix well.

Tip:

To cut down on prep time, use Eggland's Best Hard-Cooked and Peeled Eggs.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1 Serving
Calories 315
Fat 13g
Saturated Fat 5g
Cholesterol 175mg
Sodium 935mg
Carbohydrates 38g
Dietary Fiber 6g
Protein 13g