This salad is super hearty on its own, but to bump up the protein sometimes I add sliced, grilled chicken thighs. As you can imagine, this recipe is endlessly flexible, moving seamlessly with each and every season.
Ingredients
- 1 cup of leftover crumbled bread sourdough or baguette
- ½ cup almonds chopped
- 1 bunch of asparagus cut into 2” pieces – compost the woody ends
- 8-10 radishes quartered
- 1 handful of pea shoots chopped into bite size pieces
- ⅔ cup fresh peas
- 1-2 oz chopped fresh greens arugula, spinach, baby lettuces
- 1 TBSP chopped fresh chives
- 1-2 TBSP fresh grated parmesan cheese
- Roasted radishes are so satisfying. That said you may not be into them. This recipe is also fantastic utilizing fresh strawberries in place of the radishes
For vinaigrette
- ½ lemon juice and zest
- 2 cloves garlic from garlic press
- 1 tsp dijon or stone ground mustard
- 1 tsp honey or maple syrup
- 1 TBSP white wine vinegar or vinegar of choice
- 2 TBSP quality olive oil yes, it matters
- ½ tsp salt
Instructions
- Preheat the oven to 350 degrees.
- Break the leftover bread into ½-inch chunks. This recipe works best if you can tear the bread, but sometimes the bread is too hard to tear by hand. In this case, I cut the bread with a knife.
- Add the almonds, toss in a little olive oil and sprinkle with salt, toast for 5-7 minutes. Remove and increase the oven heat to 425 degrees.
- Cut the Radish and asparagus toss in a little olive oil and sprinkle with salt. Roast for 10-15 minutes, or until slightly caramelized.Remove from the oven and let cool.
- While the other ingredients are cooling to room temperature, prepare your vinaigrette and mix well.
- Chop your greens of choice.
- Add toasted bread, almonds, roasted vegetables and greens to one bowl and toss with vinaigrette.
- Sprinkle the top with fresh chives and grated parmesan.
Tried this recipe?Mention @homesteadlivingmagazine or tag #homesteadlivingmagazine!
Leave a Reply