In Power Plates, Gena says she's devoted to using whole grains in her salads, but sometimes bread and only bread will do. That's when panzanella, an Italian bread-based salad, hits the spot. The salad includes rustic pieces of toasted bread, light spring greens, and tender sweet peas. It's easy to throw together at the last moment and enjoy for an impromptu lunch. The dressing is a simple vinaigrette enhanced with finely chopped dill for a fresh touch.
Ingredients
1 bunch asparagus, trimmed and cut into 1-inch (2.5-cm) pieces
1 cup (140 g) fresh or frozen green peas
4 to 5 cups (120 to 150 g) firmly packed mesclun or baby arugula
1 (6-ounce, or 170 g) jar marinated artichoke hearts drained and chopped
1½ cups (250 g) cooked chickpeas or 1 (15-oz, or 425 g) can, drained and rinsed
To make the salad, bring a medium pot of water to a boil. Add the asparagus and blanch for 2 to 3 minutes (less if the spears are very thin), until just tender. Add the peas and blanch for 1 to 2 minutes, until the peas are bright green. Drain immediately.
Put the greens, artichoke hearts, chickpeas, and bread cubes in a large bowl.
To make the vinaigrette, combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended.
Pat the asparagus and peas dry with paper towel and add to the greens. Toss gently, then pour in the dressing and toss again until well combined. Taste and adjust the seasoning if desired. Serve right away.