Spring Green Panzanella
Panzanella is a traditional Italian salad. Serve with your favorite vegetables, or add your favorite Italian cheese for a great flavor.
Make This Recipe
- 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
- 1 teaspoon garlic
- 1 teaspoon Dijon mustard
- 1 tablespoon vinegar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup olive oil
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.
To cut down on prep time, use Eggland's Best Hard-Cooked and Peeled Eggs.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Serving|