Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes.
Ingredients
4 Large eggs
Four thin slices of peasant bread, torn into 1-inch pieces
1/4 Cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 Pounds fat asparagus, peeled
1/4 Cup red wine vinegar
Salt
Freshly ground pepper
2 Cups packed young mustard greens or chicory
1/2 Small red onion, thinly sliced
1/4 Pound ricotta salata, thinly sliced and crumbled
1 Watermelon radish or 2 large red radishes, very thinly sliced
Read the full recipe.
Ingredients
4 Large eggs
Four thin slices of peasant bread, torn into 1-inch pieces
1/4 Cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
2 Pounds fat asparagus, peeled
1/4 Cup red wine vinegar
Salt
Freshly ground pepper
2 Cups packed young mustard greens or chicory
1/2 Small red onion, thinly sliced
1/4 Pound ricotta salata, thinly sliced and crumbled
1 Watermelon radish or 2 large red radishes, very thinly sliced
Read the full recipe.
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