Spring Panzanella, Creamy Pecorino Dressing
In this panzanella, I use freshly pulled croutons as opposed to my stash of frozen homemade bread cubes. Using a Nancy Silverton technique from her Breads from the La Brea Bakery cookbook, I “pull” the bread into roughly shaped pieces—pieces that get delightfully coated with creamy dressing.
4 Servings
Dressing:
- 1 c. freshly grated Pecorino Romano cheese
- ½ c. buttermilk
- ⅓ c. extra-virgin olive oil
- 1 green onion, cut into 2-in. pieces
- 1 garlic clove, peeled
- ¼ tsp. salt
- 2 to 3 tbsp. fresh lemon juice
- Freshly ground black pepper
Croutons:
- 8 oz. fresh country bread
- 3 tbsp. extra-virgin olive oil
- Salt
Salad:
- 1 bunch asparagus (about 14 oz.)
- 8 c. mixed spring salad greens, such as arugula and Bibb lettuce
- 1 hothouse cucumber, halved lengthwise and sliced
- 4 oz. sugar snap peas, thinly sliced on a long diagonal
- 8 radishes, thinly sliced
- 8 oz. (or more) small fresh mozzarella cheese balls, thinly sliced
- 2 oz. Pecorino Romano cheese, shaved, for garnish
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Instructions:
- For the dressing: Blend the Pecorino Romano, buttermilk, oil, green onion, garlic, and salt in a blender until smooth. Add the lemon juice to taste and season with pepper. (The dressing can be made up to 4 days ahead; cover and refrigerate.)
- For the croutons: Preheat the oven to 400°F. Gently pull the bread apart, creating roughly shaped ¾-inch pieces. (You should have about 4 cups.) Toss the croutons with the oil on a heavy medium sheet pan. Sprinkle lightly with salt and toast in the oven until golden brown, about 5 minutes. Cool. (The croutons can be made up to 1 day ahead. Cover and keep at room temperature.)
- For the salad: Working with one at a time, grasp an asparagus stalk firmly at the cut end. Using a sharp vegetable peeler, shave the asparagus into thin ribbons; discard the tough end. Repeat with the remaining spears. (Don’t worry if the tips break off or if some pieces are thicker than others.) Transfer the asparagus to a large bowl. Add the greens, cucumber, snap peas, and radishes. (This can be prepared up to 3 hours before serving.)
- When ready to serve: Add the mozzarella, croutons, and dressing. Season generously with pepper, toss well, and serve garnished with the Pecorino Romano.
