Spring Pea Panzanella with Crispy Shallots, by Whats Gaby Cooking
Channel: Le Creuset
Date: 2023-04-19

Inspired by Shallot: @WhatsGabyCooking's Spring Pea Panzanella with Crispy Shallots. 😋 Here's how to make this delicious spring recipe.

Shop Shallot: https://bit.ly/3UyQXal

Ingredients:
For Salad
1 English cucumber halved and sliced
1 cup sugar snap peas trimmed and thinly sliced on a diagonal
1 bunch asparagus trimmed and sliced on a diagonal into 2-inch pieces
1/4 cup dill
1/4 cup chives
1/4 cup basil
1/4 cup mint
4-6 ounces feta crumbled into large chunks
Flaky sea salt & fresh cracked black pepper to taste

For Croutons
1/2 loaf focaccia bread
1/4 cup olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon garlic powder

For Vinaigrette
1 small shallot roughly chopped
1 clove garlic
1/2 cup olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For Crispy Shallots
1 small shallot finely sliced
Olive oil
 
Instructions:
For Veggies
Bring a large Dutch Oven filled with water to a boil. Fill a large bowl with ice water and set aside. Add trimmed snap peas and asparagus to the water and cook until they turn bright green but remain crisp tender, 2-4 min. Drain the water and place the vegetables into the ice bath to stop the cooking process.

For Croutons
Preheat the oven to 425F. Tear the bread into bite sized pieces. Transfer to a Braiser, drizzle with olive oil, and season with salt & garlic powder. Place in the oven and toast until the bread is crisp.

For Crispy Shallots
Line a plate with a double layer of paper towels. Combine shallots and (cold!) olive oil in a medium saucepan. Turn heat to high and cook, stirring frequently, until shallots begin to bubble, 2-3 min. Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until shallots turn pale golden brown, 8-10 min longer. Carefully remove shallots with a strainer and transfer to the lined plate.

For Vinaigrette
Combine everything in a small bowl and whisk until combined. Adjust salt and pepper as needed.

To Assemble
On a large platter or braiser, arrange the cucumbers, peas, asparagus and herbs with torn croutons and chunks of feta cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with more herbs and the shallots.