Roasted Cauliflower and Asparagus Panzanella Salad

I promise I’m working on a post about travel. Really. It just takes a lot longer to write, edit, and organize photos for a trip than for a simple recipe.

Simple recipe – such as tonight’s roasted cauliflower and asparagus panzanella salad. This dinner, no doubt, was inspired by not one, but two panzanella blog posts I read today. I came home on this hot hot evening with no real idea of what was for dinner. A peak in the fridge revealed aging cauliflower and asparagus, a loaf of bread, arugula, fresh rosemary, and some green garlic pesto.

It was almost… fate.

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And despite the roasting, the low effort and lack of cooking was perfect for the first hot night of the summer.

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Roasted Cauliflower and Asparagus Panzanella Salad

for the salad:
1 head cauliflower
1 bunch asparagus
arugula
a few slices of day old whole wheat bread
1-2 sprigs of rosemary

for the dressing:
green garlic pesto (this can be omitted, but the recipe is below)
lemon zest
juice of 1 lemon
1/2 cup extra virgin olive oil
2 teaspoons balsamic vinegar

Trim the tough ends off the asparagus and cut it in to one inch pieces. Cut the cauliflower into similarly-sized pieces. Toss both together with salt and enough olive oil to coat. Spread them in a single layer onto a baking sheet and roast in a 400 degree oven for 20-30 minutes, or until the edges start to brown and the veggies are just tender.

Meanwhile, cut the bread into large chunks and throw them in a pan of warmed olive oil. Stir around a bit, letting the edges toast and crisp, then toss in some salt and rosemary. Let them cook until they’re crispy to your liking (I like them to be a bit chewy on the inside still).

For the dressing, whisk all ingredients together. Toss together the arugula, roasted veg, freshly-made croutons, and the dressing.

Green Garlic Pesto

As I said, this is obviously an optional ingredient in the dressing. You can omit it entirely, or substitute any other pesto.

1 bunch green garlic, ends trimmed
one handful of cashews
one handful of fresh grated parmesan cheese
1/2 cup olive oil (more if needed)
salt and pepper

Simply toss all ingredients into a food processor and blend. Drizzle in more olive oil if needed for the right consistency.

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Trackbacks

  1. […] big heaping spoonful of green garlic pesto (see this post) 1/4 cup dry white wine 1 tablespoon goat cheese or chevre bunch of pea vines or other greens […]

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