I made this for Easter dinner last weekend and have had multiple requests since for the recipe. It is spring in a bowl - loads of fresh spring vegetables tossed in a light, lemony vinaigrette.
1/2 of a french baguette, torn into bite size pieces
1/4 cup, plus 2 tablespoons of extra virgin olive oil, divided
1/2 of a bunch of asparagus trimmed
1/2 cup of small, mixed colored carrots, halved lengthwise
2 cups of mixed spring lettuce leaves
1 cup sugar snap peas, halved lengthwise
1 small Persian cucumber, thinly sliced
1 bunch of radishes, thinly sliced
Parmesan crisps, store-bought or homemade (recipe below) , broken into bite size pieces, optional
zest and juice of 2 large lemons
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/3 cup olive oil
Preheat over to 400 degrees F. On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.
On the same rimmed baking sheet, toss the asparagus and carrots with 2 tablespoons of the olive oil and season with salt and pepper. Bake for 10-12 minutes until veggies are slightly roasted, but still crisp tender. Set aside and let cool.
In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, salt, pepper and 1/3 cup olive oil until the sugar is dissolved. Set aside.
In a large serving bowl, add the lettuce, sugar snap peas, cucumbers, radishes, roasted asparagus and carrots, and toasted bread. Pour on the vinaigrette, toss, and serve immediately.
NOTE: Can be made ahead, however leave out the roasted vegetables, bread, and vinaigrette until right before serving.
1/2 cup Parmesan cheese, grated
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.