SPRING PANZANELLA SALAD

Spring Panzanella Salad image

Number Of Ingredients 12

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1 clove garlic clove
2 l lemons
1/4 cup buttermilk
8 tablespoons extra-virgin olive oil, divided
1 pinches Kosher salt, freshly ground pepper
1 l English hothouse cucumber, halved lengthwise, cut crosswise into 1½ inch pieces
4 sprigs scallions, thinly sliced on a diagonal
2 cups sugar snap peas, trimmed, thinly sliced on a diagonal
2 slices thick slices round country-style bread
1 bunch asparagus, trimmed, sliced on a diagonal into 2 inch pieces
1 cup packed tender herb leaves with tender stems dill, mint, basil and parsley
4 ounces feta

Steps:

Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add buttermilk and 6 Tbsp. oil and whisk to combine. Season dressing with salt and lots of pepper.
Lightly crush cucumber on a cutting board with a rolling pin or wine bottle. Add cucumber, scallions, and peas to dressing and toss well to combine. Let sit while you fry the bread and asparagus.
Pour remaining 2 Tbsp. oil into a skillet large enough to fit both slices of bread in a single layer. Add bread and set over medium heat. Cook, undisturbed, until golden brown and crisp underneath, about 5 minutes. Turn bread over and cook just to lightly fry on the other side, about 2 minutes. Season both sides of bread with salt. Transfer to a plate.
Arrange asparagus in same skillet, season with salt, and increase heat to medium-high. Cook, tossing occasionally, until bright green and blistered in some spots, but still crisp-tender, about 3 minutes. Add to salad.
Tear bread into 1½" pieces and add to salad. Toss to evenly coat and help bread soak up some of the dressing. Taste and season with more salt and pepper as needed. Add herbs to salad and toss once more.
Divide salad among shallow bowls, reserving any dressing and juices that pool at the bottom of bowl. Break feta into large pieces and nestle into salad in each bowl. Drizzle reserved dressing and juices over.