Dandelion panzanella

Based on 6 ratings

“Crunchy croutons, crispy vegetables, and an incredibly delicious dressing—this panzanella does a lot more than just putting leftovers to good use! For the dandelion greens, I always pick the tender, young leaves since they taste milder. To make the croutons, I’d recommend a crusty wholewheat or rye loaf, ciabatta, baguette, or flatbread. Feel free to add the avocado just before serving to make sure it looks as fresh as possible.”

Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
500 g dandelion greens
250 g bread (stale)
7 tbsp olive oil
2 cloves garlic
onion
avocado (ripe)
250 g cherry tomatoes
peaches
1 tbsp white wine vinegar
1 tbsp balsamic glaze
1 tbsp honey
1 tbsp lime juice
2 tsp Dijon mustard
3 tbsp water
6 tbsp Parmesan cheese (grated)
80 g walnuts
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • serrated knife
  • baking sheet
  • parchment paper
  • knife
  • salad spinner
  • bowl (large)

Nutrition per serving

Cal
991
Protein
22 g
Fat
68 g
Carb
73 g
  • Step 1/3

    Preheat oven to 160°C/320°F. To make the croutons, cut bread into small cubes and transfer to a parchment-lined baking sheet. Toss with olive oil and bake for approx. 15 – 20 min.
    • 250 g bread (stale)
    • 2 tbsp olive oil
    • oven
    • cutting board
    • serrated knife
    • baking sheet
    • parchment paper

    Preheat oven to 160°C/320°F. To make the croutons, cut bread into small cubes and transfer to a parchment-lined baking sheet. Toss with olive oil and bake for approx. 15 – 20 min.

  • Step 2/3

    Peel and finely grate garlic and set aside. Peel and slice onion into rings. Wash and dry dandelion greens, then slice roughly. Halve avocado, remove the pit, scoop out the flesh, and then dice. Halve cherry tomatoes. Add tomatoes, dandelion greens, avocado, and onion to a large salad bowl.
    • 2 cloves garlic
    • onion
    • 500 g dandelion greens
    • avocado (ripe)
    • 250 g cherry tomatoes
    • peaches
    • knife
    • salad spinner
    • bowl (large)

    Peel and finely grate garlic and set aside. Peel and slice onion into rings. Wash and dry dandelion greens, then slice roughly. Halve avocado, remove the pit, scoop out the flesh, and then dice. Halve cherry tomatoes. Add tomatoes, dandelion greens, avocado, and onion to a large salad bowl.

  • Step 3/3

    For the salad dressing, mix the grated garlic with olive oil, white wine vinegar, balsamic glaze, honey, lime juice, Dijon mustard, and water. Season with salt and pepper. Add dressing and grated Parmesan to the salad and toss well. Just before serving, add croutons, mix well with your hands, and garnish with walnuts. Enjoy!
    • 5 tbsp olive oil
    • 1 tbsp white wine vinegar
    • 1 tbsp balsamic glaze
    • 1 tbsp honey
    • 1 tbsp lime juice
    • 2 tsp Dijon mustard
    • 3 tbsp water
    • 6 tbsp Parmesan cheese (grated)
    • 80 g walnuts
    • salt
    • pepper

    For the salad dressing, mix the grated garlic with olive oil, white wine vinegar, balsamic glaze, honey, lime juice, Dijon mustard, and water. Season with salt and pepper. Add dressing and grated Parmesan to the salad and toss well. Just before serving, add croutons, mix well with your hands, and garnish with walnuts. Enjoy!