Panzanella Salad

Step 1

Bring a large pot of water to a boil. Fill a large bowl with ice water and set it aside. Add the trimmed snap peas and asparagus to the boiling water and cook until they turn bright green but remain crisp tender, about 2-4 minutes. Then drain the water and place the vegetables into the ice bath to stop the cooking process.

Step 2

Preheat the oven to 425 degrees F. Tear the bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil and season with salt and garlic powder. Place the baking sheet into the oven and toast until the bread is crisp. Remove and use on the salad as needed.

Step 3

Line a plate with a double layer of paper towels.

Step 4

Combine shallots and oil in a medium saucepan. Turn heat to high and cook, stirring frequently, until shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until shallots turn pale golden brown, 8 to 10 minutes longer. Carefully remove the shallots with a strainer and transfer to the paper towel lined plate. IT IS SO IMPORTANT TO START THE OIL FROM COLD

Step 5

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

Step 6

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