Spring Panzanella

Around here, it's kind of like we rocketed straight from winter into summer.  All the signs are present.  We received our first carton of juicy strawberries in the CSA box this week.  I squelched my aching desire to bake up some shortbread , stuff those berries in between, and top the whole thing off with whipped cream.  I wanted to, I really did, and I'm sure I'll give into that desire in a few weeks.  But for now, those first strawberries of the season should be enjoyed unadulterated, just plopped into awaiting mouths, letting juice dribble down chins, probably landing on the floor, where a cat will lick it up.

There are other signs.  People are taking advantage of the warm weather to clean house, literally.  I went on a walk around my neighborhood and came back with quite a large bounty of household items.  This is the benefit of living in a fairly wealthy neighborhood: their trash is better than what I would buy for myself.

I'm not a summer person, but I'm embracing this one.  I'm embracing swimming in April and long walks in warm mornings; I'm embracing strawberries and sunflowers and free household goods.  I'm embracing the desire for a large salad for dinner than warm weather brings.  A salad bulked up with mozzarella cheese and garlicy croutons.  A salad that you can make with any vegetables you have (and we have a lot).  A salad that will make you realize you should have a first-aid kit around.  Well, no, I don't recommend the last part.  But if you do happen to slice your finger will cutting asparagus and your household lakes first-aid supplies, a paper towel and some rubber bands will do.  Embrace it.

Spring Panzanella
Serves 4-6

A panzanella is an Italian salad with stale bread and, traditionally, tomatoes (but any vegetables will do).  Traditionalists would disapprove of this version, but it's too delicious for me to mind.  Make it with whatever you desire, but do me a favor and don't skimp on the croutons.

1/2 c olive oil, divided
2 cloves garlic, finely chopped
6 c cubed bread
6 T grated Parmesan
salt and pepper
small red onion, diced
3 T balsamic vinegar
juice of half a lemon
1 t Dijon mustard
1 lb broccoli, cut into small florets
1 lb asparagus, cut into 1-inch pieces
1/2 c cubed fresh mozzarella

Preheat oven to 400 degrees.

Toss bread with 1/4 cup olive oil, garlic, Parmesan, and salt and pepper.  Spread into one layer on a baking sheet, and toast for 15 minutes.  Set aside and let cool.

Mix red onion, vinegar, lemon juice, mustard, and 1/4 cup olive oil in a cup and set aside.

Boil a large pot of water.  Throw in the broccoli, and let cook for a few minutes.  Add asparagus, and let cook for another minute.  Be sure not to overcook.  Drain the pot, and run cold water over the vegetables to shock them.

Toss croutons, vegetables, and mozzarella in a large bowl.  Dress with vinaigrette and mix thoroughly.